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GIFT  OF 


unv'Si? 


Hints  to  Housewives 


on 


How  to  Buy 

How  to  Care  for  Food 

Meats 

Drippings  and  Butter  Substitutes 

Substitutes  for  Meat 

Fish 


Cereals 

Bread 

How  to  Use  Left-  Overs 

How  to  Make  Soap 

Fireless  Cooker 

Canning  Fruits  and  Vegetables 

How  to  Preserve  Eggs 


"Every  housewife  can  'DO  HER  BIT'  towards  solv- 
ing the  food  problem  by  simplifying  the  meals 
she  serves  and  by  seeing  to  it  that  not  one  bit  of 
food  is  wasted." 


Is'sued  by 

Mayor  Mitchel's  Food  Supply  Committee 

71   Broadway,  New  York  City 


June  1917 


A  PATRIOTIC  CALL  TO  HOUSEWIVES 


VARIOUS  reasons  have  been  advanced  for  the  present  high  cost  of 
living,  among  them  being  the  amount  of  food  that  we  shipped  to 
Europe  last  year  and  the  shortage  we  had  in  certain  crops,  due 
to  the  unfavorable  climatic  and  soil  conditions  that  existed  last  year. 

As  we  will  likely  have  to  send  to  Europe  this  year  as  much  or  even 
more  food  than  we  did  last  year,  we  must,  each  and  every  one  of  us,  do 
everything  we  can  to  economize  and  save  the  waste  in  order  to  avoid  a 
shortage  among  our  own  people  and  keep  down  the  cost  of  food  as  much 
as  possible. 

The  entire  country  has  been  aroused  to  the  necessity  for  larger 
crops ;  and  greater  quantities  of  food  are  being  planted  in  the  hope  of 
raising  enough  to  meet  the  pressing  needs  of  Europe  as  well  as  to  supply 
our  own  people. 

Not  only  'are  the  farmers  trying  to  meet  the  patriotic  call  that  has 
been  made  on  them  for  larger  crops,  but  people  all  over  the  City  and 
State  are  lending  a  hand  toward  solving  the  country's  food  problem  by 
utilizing  yards  and  vacant  lots  for  vegetable  gardens,  in  the  hope  of 
raising  at  least  enough  for  their  own  use,  thus  releasing  that  much  food 
for  the  use  of  others  who  have  no  land  that  they  can  cultivate. 

Every  housewife  can  "do  her  bit"  towards  solving  the  food  problem 
by  simplifying  the  meals  she  serves  and  by  seeing  to  it  that  not  one  bit 
of  food  is  wasted. 

We  have  prepared  this  little  book  with  the  object  of  offering  some 
practical  hints  as  to  the  various  ways  in  which  economies  can  be  effected 
and  the  waste  saved. 

If  every  housewife  will  carefully  read,  study,  and  put  into  every- 
day use  at  once,  the  suggestions  made  in  the  following  pages,  she  will 
not  only  be  helping  to  reduce  the  high  cost  of  living  for  her  family  and 
her  neighbors,  but  will  be  rendering  a  distinct  patriotic  service  to  her 
country  at  this  critical  time. 


It  costs  about  10  cents  to  print  and  distribute  this  pamphlet.  This  Committee  feels  that 
the  poorer  people  of  New  York  City  should  have  this  pamphlet  free  of  charge,  and  it  plans  to 
distribute  as  many  in  this  way  as  its  funds  will  permit.  To  this  end  it  asks  for  contributions 
from  those  who  believe  this  pamphlet  will  be  helpful  and  who  can  afford  to  contribute  to  the 
fund  that  is  being  raised  for  the  above  purpose.  Checks  or  post  office  money  orders  should 
be  made  payable  to  Mayor  Mitchel's  Food  Supply  Committee. 

Those  ordering  this  pamphlet  by  mail  "will  please  enclose  10  cents  in  cash  for  each  copy 
ordered.  Do  not  send  stamps. 


MAYOR  MITCHEL'S  FOOD  SUPPLY  COMMITTEE, 

Room  2012, 
71   Broadway,  New  York  City. 


INDEX 


Page 

A  Patriotic  Call  to  Housewives 1 

How  to  Buy o.oo 3 

How  to  Care  for  Food 6 

Beef 8 

The  Use  of  Drippings  and  Butter  Substitutes 10 

Sauces  12 

Salad  Dressings 14 

Substitutes  for  Meat 16 

Substitutes  for  Meat  Recipes 18 

Fish 36 

Fish  Recipes 37 

Vegetables  49 

Vegetable  Recipes 50 

Cereals    70 

Cereal  Recipes 72 

Bread    76 

Bread  Recipes 77 

How  to  Use  Left-Overs 80 

Left-Over  Recipes 82 

How  to  Make  Soap 99 

Fireless  Cooker 100 

Directions  for  Making  Fireless  Cooker  at  Home 101 

Fireless  Cooker  Recipes 102 

Canning  Fruits  With  and  Without  Sugar 105 

Canning  Vegetables 109 

How  to  Preserve  Eggs Ill 

The  Problem  of  the  World.  .                                                                      i  112 


(V' 


HOW  TO  BUY 

Go  to  the  store  yourself. 

Select  for  yourself  the  article  you  desire  to  purchase. 

Inquire  its  price. 

If  quality  and  price  please  you,  be  sure  that  you  get  in  weight  or 
measure  the  amount  you  buy.  Watch  the  scale.  Watch  the  measure. 

If  the  meat  you  purchase  is  weighed  in  a  piece  of  paper  or  anything 
else,  be  sure  you  are  not  charged  for  the  weight  of  the  paper. 

You  are  entitled  to  all  the  bone  and  the  trimmings  of  the  piece  of 
meat  that  you  buy.  You  should  take  home  and  make  use  of  such  bone 
and  trimmings.  The  fat  can  be  rendered  and  used  for  cooking  purposes; 
the  bone  and  trimmings  used  for  soup  or  stew.  When  the  trimmings 
are  not  taken  home  the  butcher  throws  them  into  a  box  under  the  coun- 
ter and  sells  them  to  someone  else.  They  belong  to  you  and  you  should 
have  them. 

In  buying  meat,  don't  go  in  and  ask  for  25c.  worth  of  meat  and  leave 
the  butcher  to  decide  how  much  meat  you  should  have  for  a  quarter. 
Select  your  piece  of  meat,  ask  the  price  per  pound ;  say  how  many 
pounds  you  want ;  have  it  weighed ;  see  that  you  get  your  weight  and 
that  the  butcher's  calculation  as  to  how  much  meat  you  have,  at  a  certain 
price  per  pound,  is  correct.  Many  a  penny  is  lost  to  the  customer  by 
neglecting  the  above  simple  precautions. 

In  marketing,  the  pennies  count  up  very  fast. 

Don't  allow  your  dealer  to  weigh  in  the  wooden  butter  dish  in 
weighing  your  butter  unless  he  deducts  the  weight. 

Don't  buy  in  small  quantities  if  you  can  possibly  avoid  it.  Make 
every  effort  to  get  together  two  or  three  dollars.  This  will  enable  you 
to  buy  for  cash ;  buy  in  larger  quantities ;  buy  where  you  can  do  the  best. 

In  this  way  you  can  save  two  or  three  dollars  in  a  very  short  time. 

Under  the  laws  and  regulations  of  the  City  you  have  definite  rights 
in  the  matter  of  getting  full  measure  and  full  weight  for  everything  you 
buy,  and  the  City's  Bureau  of  Weights  and  Measures  stands  ready  to 
help  you  get  your  rights.  This  is  a  protection  that  is  due  the  honest 
dealer  as  well  as  yourself. 

Cheapness  does  not  always  mean  quality  or  full  weight.  Be  sure 
you  get  quality  and  quantity. 

Wherever  possible  buy  in  bulk  and  not  in  package. 

Have  you  ever  stopped  to  figure  out  how  much  more  you  would 
get  for  your  money  if  you  bought  certain  articles  of  food  by  the  pound 
instead  of  by  the  package? 

Food  that  is  wrapped  and  sold  in  attractive-looking  packages  must 
of  necessity  cost  more  than  the  same  food  sold  in  bulk,  which  means 
sold  by  the  pound. 

In  the  first  place,  the  box  or  jar  containing  the  food  costs  money. 

365860 


HOW  TO  BUY 

The  wax  paper  used  costs  money.  The  wrapper  costs  money.  The 
printing  on  the  wrapper  costs  money.  And  it  also  costs  money  to  fill 
the  packages  and  seal  them.  It  follows,  therefore,  that  you  cannot  pos- 
sibly get  as  much  food  for  your  money  when  so  large  a  part  of  your 
money  has  to  pay  for  the  box,  wrapper,  printing,  etc. 

There  are  several  reasons  why  so  many  foods  are  put  up  in  packages. 

First:  The  package  looks  pretty,  appeals  to  the  eye,  and  makes 
the  food  seem  more  appetizing. 

Second:  Most  of  the  packages  are  air-tight  and  dustproof,  and 
for  sanitary  reasons  a  great  many  people  prefer  food  that  is  done  up 
in  packages. 

As  a  matter  of  fact,  it  is  possible  for  your  grocer  to  keep  on  hand, 
in  bulk,  exactly  the  same  foods  as  the  packages  contain,  and  it  is  also 
possible  for  him  to  keep  them  in  bulk  in  a  perfectly  sanitary  manner,  so 
that  dust  and  dirt  cannot  reach  them. 

STEAM-COOKED  CEREALS — Steam-cooked  cereals  are  not  eco- 
nomical. Many  cereal  preparations,  including  most  of  those  sold  in 
packages,  have  been  partially  steam-cooked  at  the  factory.  This  short- 
ens the  time  required  to  prepare  them  for  the  table,  but,  en  the  other 
hand,  it  injures  their  flavor  and  adds  to  them  a  large  quantity  of  water, 
for  the  weight  of  which  the  purchaser  pays.  One  cup  of  raw  oatmeal 
will  absorb  four  cups  of  water.  One  cup  of  steam-cooked  oatmeal  will 
absorb  only  two  cups  of  water.  Therefore,  one  cup  of  raw  oatmeal, 
when  cooked,  will  make  twice  as  much  as  one  cup  of  steam-cooked  oat- 
meal, when  cooked. 

An  argument  in  favor  of  steam-cooked  cereals  is  that  they  save 
time  and  fuel,  but  the  raw  cereals  not  only  are  more  economical  but  far 
more  nourishing,  and  you  can  shorten  the  time  of  cooking  by  soaking 
them  overnight.  All  cereals  require  long,  slow  cooking.  You  can  save 
both  time  and  fuel,  therefore,  by  using  a  fireless  cooker  for  cereals. 
Cook  the  cereal  on  the  stove  for  about  15  minutes;  then  put  in  fireless 
cooker  and  leave  overnight.  You  will  find  it  all  cooked  and  ready  to  be 
eaten  when  you  get  up  in  the  morning.  For  information  as  to  how  to 
make  a  fireless  cooker  at  home  and  what  can  best  be  cooked  in  it,  see  the 
chapter  in  this  book  entitled  "Fireless  Cooker." 

If  you  will  buy  your  Tapioca,  Tea,  Soda  Crackers,  Graham  Crackers, 
Ginger  Snaps,  Macaroni  and  Starch  in  bulk  instead  of  in  package,  you 
will  get  a  great  deal  more  for  the  money  you  spend. 

You  will  find  it  cheaper  to  buy  your  Vinegar  loose  rather  than  by 
the  bottle. 

You  will  get  a  great  deal  more  Bacon  for  less  money  if  you  will 
buy  it  in  bulk  instead  of  by  the  jar. 

PEACHES  and  APRICOTS— A  can  of  peaches  or  apricots  contains 
very  little  fruit.  A  pound  of  evaporated  peaches  or  apricots  costs  less 
than  a  can  and  contains  at  least  three  times  as  much  fruit.  If  properly 
cooked,  ted  peaches  and  apricots  are  just  as  good  as,  if  not 

better,  than  the  -ja  ~ed  fruit  and,  in  addition,  you  get  a  great  deal  more 
for  your  money 

4 


HOW  TO  BUY 

You  can  get  twice  as  much  Shredded  Codfish  if  you  buy  it  loose 
rather  than  by  the  package. 

PEAS  AND  LIMA  BEANS — By  buying  dried  peas  and  lima  beans 
instead  of  canned  ones  you  can  get  twice  the  amount  for  one-half  the 
money.  Dried  peas  and  lima  beans  can  be  used  in  place  of  canned  peas 
or  beans  for  creamed  soups  and  purees,  and  one  cup  of  dried  peas  or 
beans  will  go  as  far  as  two  cups  of  canned  peas  or  beans. 

BEANS — Canned  baked  beans  are  expensive.  Even  counting  in 
the  cost  of  fuel  you  can  bake  the  same  amount  of  beans  for  one-half  the 
money. 

TOMATOES — Instead  of  using  whole  canned  tomatoes  for  soups, 
sauces,  etc.,  buy  canned  tomato  pulp,  which  costs  one-half  the  price. 

WHY  SHOULD  YOU  BUY  THINGS  IN  PACKAGES  WHEN 
YOU  CAN  GET  ALMOST  TWICE  AS  MUCH  OF  THE  SAME 
ARTICLE  FOR  THE  SAME  AMOUNT  OF  MONEY  IF  YOU  BUY 
IT  IN  BULK? 

Sit  down  and  make  a  list  of  the  various  foods  that  you  have  been  in 
the  habit  of  buying  in  packages. 

Think  of  the  money  you  might  have  saved  had  you  bought  them  in 
bulk. 

Make  up  your  mind  to  buy  them  in  bulk  in  the  future,  if  it  is  pos- 
sible for  you  to  get  them. 

It  will  pay  you  to  break  yourself  of  the  package  habit.  There  are 
many  foods  sold  now  in  packages  only  that  your  grocer  will  be  glad  to 
carry  in  bulk  as  soon  as  he  knows  that  you  and  his  other  customers 
want  them. 

The  manufacturer,  the  wholesale  dealer  and  the  retail  dealer  keep 
on  the  watch  all  the  time  to  find  out  what  the  public  wants.  Of  late 
years  the  public  has  seemed  to  want  food  in  attractive  packages  at  a  high 
cost.  As  soon  as  people  learn  that  by  demanding  it  they  can  get  exactly 
the  same  food  in  bulk,  kept  in  a  perfectly  sanitary  manner,  for  about 
one-half  to  two-thirds  the  cost  of  package  food,  the  manufacturer,  the 
wholesaler  and  the  retailer  will  meet  the  demand. 

BUY  IN  BULK  AND  SAVE  MONEY. 


HOW  TO  CARE  FOR  FOOD 

V 

Save  money — avoid  waste — keep  well — by  taking  proper  care  of  the 
food  you  buy. 

A  food  may  contain  sufficient  nourishment  to  give  it  high  value  as  a 
food  and  yet  if  proper  care  is  not  taken  of  it  the  food  may  become 
poisonous. 

Food  is  often  exposed  to  impure  air  and  to  dust  and  filth  from  un- 
clean streets  and  surroundings.     This  contaminates  it,  and  such  food, 
when  eaten,  will  often  produce  disease.     In  order  to  keep  food  in  the 
most  wholesome  condition  special  care  should  be  taken  that  all  its  sur- 
roundings are  sanitary.     There  are  many  things  that  influence  the  whole- 
someness  of  food,  among  them  being  the  air,  the  dishes  in  which  the 
food  is  placed,  the  ice-box,  the  cellar  or  closet  where  it  is  stored,  and  the 
other  food  with  which  it  comes  in  contact. 
Foods  may  be  divided  into  three  classes: 
First — Those  that  spoil  easily; 
Second — Those  that  do  not  spoil  so  easily; 
Third — Those  that  may  be  kept  a  long  time  with  proper  care. 

FIRST — The  foods  that  spoil  easily  are  milk,  cream,  uncooked  meat, 
uncooked  fish,  certain  fruits,  such  as  peaches  and  plums,  and  vegetables 
that  wilt  easily,  such  as  lettuce  and  spinach. 

MILK  AND  CREAM — Milk  and  cream  bottles  are  usually  dirty  on 
the  outside  when  delivered  to  you.  Wash  them  carefully,  particularly 
the  top  of  the  bottle,  before  opening,  so  that  no  dirt  can  possibly  get  into 
the  milk  or  cream.  If  the  bottles  are  not  washed  out  well  when  empty, 
the  particles  that  are  left  may  decay  and  when  new  fresh  milk  or  cream 
is  poured  into  the  bottles,  these  particles  will  cause  it  to  become  sour. 
Never  leave  milk  or  cream  uncovered.  If  you  do  it  will  take  up  the 
odors  and  flavors  from  other  food  and  become  spoiled  for  table  use. 

UNCOOKED  MEAT— Do  not  keep  your  meat  in  the  paper  in 
which  it  is  wrapped  when  bought ;  the  wrapping  paper  will  absorb  the 
juices.  Unwrap  it  as  soon  as  you  get  it  home  and  wipe  it  off  with  a 
clean  cloth  that  has  been  wrung  out  of  cold  water.  The  meat  will  keep 
better  and  the  juices  will  remain  in  it  longer  if  you  will  wrap  it  in  wax 
paper  until  you  are  ready  to  use  it. 

UNCOOKED  FISH— Never  put  uncooked  fish  into  the  ice-box  un- 
less the  fish  is  closely  covered.  You  will  find  a  tin  lard  pail  useful  for 
this  purpose.  If  the  fish  is  not  covered  other  food  in  the  ice-box  will 
absorb  the  strong  odors  from  it  and  be  made  unfit  for  use. 

Odors  always  rise ;  strongly-flavored  food,  therefore,  should  be  put 
on  the  upper  shelf  of  the  ice-box,  so  that  the  odors  from  it  will  not  affect 
other  things  in  the  ice-box  quite  so  much. 

Perishable  foods  should  always  be  kept  at  a  low  temperature ;  in 
other  words,  they  should  be  kept  where  it  is  cool. 

FRUITS^All  fruits  should  be  kept  in  a  cool,  dry  place  and  spread 
out,  if  possible.  It  is  not  necessary  to  put  them  in  the  ice-box.  Fruits 
are  handled  a  great  deal  before  they  reach  you  and  should  never  be  used 
without  first  being  washed  off.  As  ripe  fruit  spoils  easily  only  a  small 
quantity  shot: ':•',  1  bought  at  a  time. 

VEGETABLES  -Vegetables  that  are  to  be  eaten  in  a  raw  state 
should  be  dipped  :uiirdy  in  boiling  water  to  destroy  any  germs,  and  then 

6 


HOW  TO  CARE  FOR  FOOD 

put  in  cheese  cloth  and  placed  directly  on  the  ice  to  preserve  their  crisp- 
ness.  Lettuce  should  be  carefully  picked  over  and  washed  at  once.  If 
put  in  clean  cheese  cloth  and  placed  directly  on  the  ice  it  will  be  much 
more  crisp  than  if  allowed  to  remain  in  water,  and  will  also  keep  longer. 

SECOND — The  foods  that  do  not  spoil  so  easily  are  eggs,  butter, 
fruits  such  as  apples,  oranges  and  lemons,  cooked  meat,  and  cooked, 
salted  and  smoked  fish. 

EGGS — Care  is  necessary  in  the  handling  of  eggs,  as  the  spoiling  is 
partly  due  to  uncleanly  handling,  the  shells  being  more  or  less  porous. 
It  is  best  to  wash  them  as  soon  as  you  get  them  home.  When  only  the 
yolk  of  the  egg  is  used,  the  white  may  be  kept  in  a  cup  or  glass,  covered 
with  a  damp  cloth  fastened  with  an  elastic  band ;  or,  if  only  the  white  is 
used,  the  yolk  can  be  kept  in  the  same  way. 

BUTTER — Butter  should  be  kept  well  covered  and  in  a  cool  place. 
If  it  is  not  well  covered  it  will  take  up  the  odors  of  the  other  food  in 
the  ice-box,  and  this  spoils  it  for  table  use. 

COOKED  MEAT  AND  FISH  will  keep  much  better  if  they  are 
well  covered  before  being  placed  in  the  ice-box.  Cooked  meat  and  fish 
attract  flies  and  should  never  be  allowed  to  stand  uncovered.  Do  not 
put  warm  meat  or  warm  food  of  any  kind  in  the  ice-box.  If  you  do,  it 
will  materially  change  the  temperature  of  the  box  and  rapidly  melt  the 
ice.  Keep  the  food  covered  while  it  is  cooling,  and  put  it  in  the  ice-box 
when  it  has  become  cool. 

THIRD — The  foods  that  can  be  kept  a  long  time  with  proper  care 
are  flour,  sugar,  salt,  coffee,  tea,  spices  and  chocolate.  All  these  should 
be  kept  closely  covered  to  keep  out  dust  and  dirt.  Coffee,  tea  and  spices 
will  lose  their  flavor  if  left  uncovered. 

CANNED  GOODS  may  also  be  kept  a  long  time.  Never  allow  the 
contents  of  a  can  to  remain  in  it  once  the  can  is  opened.  If  the  food  is 
allowed  to  stay  in  the  can  after  it  is  opened  sickness  may  come  from 
eating  it.  You  will  also  find  that  all  canned  goods  will  taste  much  better 
if  the  contents  of  the  can  are  emptied  and  allowed  to  stand  for  an  hour 
to  get  the  air  before  being  cooked.  In  the  case  of  canned  peas,  beans 
and  asparagus  the  liquid  should  be  drained  off  as  soon  as  the  can  is 
opened  and  cold  water  poured  over  them.  It  is  not  only  safer  to  do  this 
but  the  vegetables  will  taste  much  better. 

CEREALS — It  is  best  not  to  buy  cereals  in  very  large  quantities 
because,  if  they  are  kept  too  long,  insects  are  apt  to  develop  in  them. 
Cereals  should  always  be  kept  in  covered  glass  jars. 

THE  BREAD  BOX  needs  special  care,  particularly  in  Summer 
when  mould  forms  quickly.  Bread  that  has  become  mouldy  is  unfit  to 
eat.  The  bread  box  should  be  scalded  with  hot  water  frequently  and 
then  dried  and  aired  well  before  the  bread  is  returned  to  the  box. 

CHEESE  should  be  kept  in  a  cool,  dry  place.  It  should  be  wrapped 
in  a  clean  cloth  moistened  with  vinegar.  This  will  prevent  the  forma- 
tion of  mould. 

AVOID  WASTE  BY  TAKING  CARE  OF  THE  FOOD  YOU  BUY. 

7 


BEEF 


The  numbers  on  this  picture  show  the  location  of  the  various  cuts 
of  beef. 


No.  1 — Porterhouse 
No.  2 — Sirloin 
No.  3 — Round 
No.  A — Top  Sirloin 
No.  5— Rib  Roast 
No.  6 — Rump 
No.  7— Cross  Rib 
No.  8— Flank 


No.     9— Chuck 
No.  10— Blade 
No.  11— Shoulder 
No.  12— Neck 
No.   13— Brisket 
No.  14— Plate 
No.  15— Navel 
No.  16— Shin 


Do  you  know  that  the  less  tender  cuts  are  more  nourishing  than  the 
more  expensive  cuts? 

Do  you  know  that  the  less  expensive  cuts,  if  properly  cooked  and 
seasoned,  are  mighty  good  eating? 

Flank  steak  costs  much  less  than  top  sirloin  or  round  steak,  and 
makes  an  excellent  roast.  It  can  also  be  pot  roasted  or  used  as  chopped 
meat.  Try  it. 

Chuck  or  round  steak  costs  much  less  than  porterhouse  or  sirloin 
and  can  be  broiled  in  the  same  manner.  Try  it. 

Chuck  roast  costs  much  less  than  rib  roast  and  will  make  just  as 
appetizing  a  dish  if  the  bone  is  removed,  the  meat  rolled  and  then 
roasted.  Try  it. 

The  beef  ncci  I*  juicy  and  well  flavored.  It  makes  a  good  pot  roast 
and  excellent  strw  .d  soups.  Try  it. 

8 


BEEF 

The  cross  rib  makes  an  excellent  pot  roast  and  there  is  no  waste. 
Try  it. 

Shin  of  beef  makes  a  good  "beef  a  la  mode."  Cut  it  up  the  same 
as  for  stew;  brown  the  pieces  in  hot  fat;  then  add  water;  cook  in  a  pot 
the  same  as  pot  roast,  and  serve  with  the  gravy.  By  browning  the  meat 
in  hot  fat  you  retain  its  juices  and  this  adds  greatly  to  the  flavor  of  the 
dish.  Try  it. 

Shin  of  beef  makes  a  most  nourishing  soup  and  the  meat  can  be 
taken  from  the  pot  afterwards  and  served  with  horseradish  sauce. 
Try  it. 

In  broiling  or  roasting  the  less  tender  cuts,  if  you  are  afraid  that 
they  will  not  be  as  tender  as  you  would  like,  they  can  be  made  tender  if 
treated  in  the  following  simple  manner :  Mix  two  tablespoons  of 
oil;  one  tablespoon  of  vinegar;  brush  this  over  the  meat  and  let  the 
meat  stand  for  half  an  hour  before  cooking  it. 

If  you  buy  a  rib  roast  of  beef  have  your  butcher  cut  the  rib  end  off 
so  that  you  can  use  it  for  making  soup.  If  it  is  left  on  and  roasted  with 
the  rest  of  the  meat  it  is  largely  wasted. 

In  corned  beef,  the  flank  piece,  the  naval  piece,  the  plate  piece  and 
the  brisket  piece  cost  the  least.  These  cuts  are  much  more  juicy  and 
palatable  than  the  rump  piece,  and  the  left-over  portions  can  be  used 
to  make  a  splendid  hash.  Try  it. 

Be  sure  that  the  beef  you  buy  has  a  red  rosy  color;  that  it  is  well 
streaked  with  fat;  that  the  fat  is  yellow  white;  that  the  lean  is  firm  and 
elastic  and  scarcely  moist  when  touched  with  the  finger. 

Do  not  buy  beef  that  is  wet  or  flabby  or  that  looks  pink  or  purple 
as  it  lies  on  the  counter. 

IT  WILL   PAY   YOU 
TO    TRY    THE    LESS    EXPENSIVE    CUTS. 


THE  USE  OF  DRIPPINGS  AND  BUTTER 
SUBSTITUTES 

The  average  American  housewife  has  no  conception  of  the  value  of 
fats  as  food,  and  as  a  result  much  fat  is  wasted  that  should  be  used  as 
food. 

Fats  are  one  of  the  principal  sources  of  energy.  We  buy  fat  in  the 
form  of  butter  and  spread  it  on  our  bread.  We  use  lard  as  shortening 
in  bread  and  pastry  and  as  a  medium  in  which  to  fry  other  foods.  The 
grease  which  melts  out  of  ham  and  bacon  is  sometimes  made  into 
gravies;  but  more  often  it  is  thrown  away,  because  the  housewife  does 
not  realize  its  value  as  a  food.  Beef  fat  is  less  appreciated  as  a  food 
even  than  lard,  and  yet  pound  for  pound  it  is  as  valuable  as  butter  or 
lard  or  any  other  animal  fat. 

When  we  buy  a  beefsteak  the  butcher  carefully  trims  off  the  fat 
and  throws  it  into  a  box  under  the  counter  with  bones  and  other  waste 
which  goes  to  the  soapmaker.  This  fat  has  both  a  food  value  and  a 
money  value.  It  belongs  to  you  and  you  should  have  it.  You  can 
render  it  and  use  it  in  cooking. 

The  fine  lumps  of  sweet  beef  fat  or  suet  which  adhere  to  the  roast 
are  used  in  roasting  to  give  flavor,  but  most  of  the  fat  melts  away  and 
is  not  served  at  the  table.  Beef  suet  is  occasionally  used  in  cooking,  but 
rendered  beef  fat  is  rarely  used  as  a  table  fat  in  this  country,  although 
in  Europe  it  is  often  eaten  on  bread  in  the  place  of  butter.  Beef  suet 
has  a  rather  pronounced  flavor  and  a  comparatively  high  melting  point. 
These  are  probably  the  reasons  why  it  is  not  more  commonly  used  as 
a  table  fat.  Much  of  the  objectionable  taste  may  be  readily  removed. 
One  household  method  which  may  successfully  be  followed  is  to  mix 
milk  with  the  suet  when  it  is  rendered,  using  one-half  cupful  of  milk  to  a 
pound  of  suet.  When  strained  and  cooled  the  flavor  of  the  milk  is  ab- 
sorbed by  the  beef  fat  and  changes  the  characteristic  flavor. 

We  must  not  longer  allow  beef  fat  to  be  sold  for  soap  stock.  To-day 
butter  is  about  fifty  cents  a  pound  and  lard  about  thirty  cents.  Beef 
fat,  which  pound  for  pound  is  as  valuable  as  either  lard  or  butter,  is 
fifteen  cents  a  pound  in  most  markets.  Indeed,  in  some  places  butchers 
sell  it  for  less  than  that. 

If  housewives  would  use  beef  fat  instead  of  butter  in  every  process 
of  cooking  in  which  they  could  possibly  introduce  it,  their  families  would 
get  the  fat  they  need  at  one-third  the  cost  of  butter. 

Get  into  the  habit  of  using  beef  drippings  as  food.  Every  pound 
of  beef  drippings  you  save  takes  the  place  of  a  pound  of  expensive  butter. 

DRIPPINGS.  As  a  substitute  for  butter  in  cooking  certain  foods, 
and  also  in  seasoning  vegetables  there  is  nothing  better  than  sweet, 
savory  drippings.  The  following  fats  make  savory  drippings  and  can  be 
employed  alone  or  ;  i  combination.  The  fat  from  fried  sausages,  ham, 
bacon  and  pork  anH  r-<m  roast  pork,  veal  and  chicken.  The  fat  skimmed 

10 


THE  USE  OF  DRIPPINGS  AND  BUTTER  SUBSTITUTES 

from  the  water  in  which  poultry  has  been  boiled  and  the  fats  skimmed 
from  the  gravies  of  most  roast  meats  should  be  clarified  and  saved. 
Great  care  must  be  taken  that  all  these  fats  are  clean  and  sweet,  and  that 
the  temperature  at  which  they  are  tried  out  shall  not  be  so  high  as  to 
impair  the  flavor.  Burned  or  scorched  fat  is  not  only  unpleasant  in 
flavor,  but  is  a  frequent  cause  of  indigestion. 

Not  all  meats  supply  fats  that  are  savory  in  the  sense  in  which  the 
word  is  employed  here.  Most  people  do  not  use  the  fat  from  mutton, 
lamb,  duck,  goose  and  turkey  because  of  their  flavor ;  but  these  fats  can 
be  used  just  as  well  as  any  other  fat  if  you  do  not  object  to  their  flavor, 
or  if  they  are  combined  with  a  larger  quantity  of  other  fats. 

HOW  TO  PREPARE  FAT  FOR  FRYING.  Fats  are  "tried  out" 
or  rendered,  to  free  them  from  connective  tissue,  then  clarified  to  remove 
water  and  impurities.  Suet  and  scraps  must  first  be  tried  out,  and  then 
clarified ;  soup  fat  and  drippings  need  only  to  be  clarified. 

TO  TRY  OUT  FAT.  Cut  the  fat  into  bits,  put  it  into  a  frying- 
pan,  or  better,  a  double  boiler,  and  let  it  cook  slowly  for  several  hours. 
When  the  fat  is  melted  and  nearly  free  from  water,  strain  it,  pressing  to 
'obtain  all  the  fat. 

TO  CLARIFY  FAT.  Melt  drippings  or  tried-out  fat,  add  to  it  a 
few  slices  of  raw  potato,  and  heat  slowly  in  the  oven  until  it  ceases  to 
bubble.  The  potato  absorbs  some  of  the  impurities;  most  of  the  rest 
settle  to  the  bottom.  Strain  the  fat  through  cheese-cloth,  and  let  it 
stand  undisturbed  till  solid.  If  stirred,  it  absorbs  moisture  from  the  air. 
Since  it  keeps  longer  if  left  unbroken,  it  is  well  to  strain  it  into  cups  or 
any  small  jars  you  may  have  on  hand,  so  that  a  portion  may  be  used 
without  disturbing  the  rest. 

When  rendering  the  trimmings  of  fat  meat,  add  a  small  onion  (do 
not  cut  it),  a  teaspoon  of  salt,  and  a  little  pepper.  This  seasoning  is 
enough  for  half  a  pint  of  fat. 

Keep  the  drippings  covered  and  in  a  cool,  dry  place. 

SUBSTITUTES  FOR  BUTTER 

There  are  many  substitutes  for  butter  on  the  market  such  as  oleo- 
margarine and  nut  margarine.  Such  butter  substitutes  can  frequently 
be  used  to  advantage  in  place  of  butter.  As  they  cost  about  one-half 
the  price  of  butter  you  can  effect  a  decided  saving  by  using  them. 

AN  EXCELLENT  SUBSTITUTE  FOR  BUTTER.  An  excellent 
substitute  for  butter  can  be  made  in  the  following  manner :  Put  l/2  tea- 
spoon of  powdered  gelatine  in  a  bowl  and  dissolve  it  in  1  tablespoon  of 
water.  Then  add  ^  cup  of  moderately  hot  milk  (the  top  of  the  bottle 
is  best)  and  Y^  Ib.  of  oleomargarine.  Beat  the  mixture  until  it  is  creamy, 
and  then  put  in  the  ice-box  to  cool.  This  makes  a  splendid  butter  for 
table  use. 

As  oleomargarine  costs  only  one-half  as  much  as  butter  and  as  you 
get  K  Ib.  of  butter  substitute  by  using  only  l/4  Ib.  of  oleomargarine,  you 
really  get;  l/>  Ib.  of  butter  substitute  for  >4  the  price  of  butter  by  using 
the  above  recipe. 

11 


SAUCES 

WHITE  SAUCE. 

2  tablespoons  flour  ^2   teaspoon  salt 

2  tablespoons  butter  ^8  teaspoon  white  pepper 

1  cup  milk 

Mix  flour  and  butter  together  until  no  flour  can  be  seen.  Add  milk- 
slowly  and  stir  over  moderate  fire  until  it  thickens.  Remove  from  the 
fire  and  add  salt  and  pepper. 

TOMATO  SAUCE. 

Y-2.  can  tomatoes  or  canned  1  bay  leaf 

tomato  pulp  1  clove 

1  slice  onion  2  tablespoons  flour 

2  tablespoons  butter  or  drippings 

Cook  tomatoes,  onion,  bay  leaf  and  clove  together  for  ten  minutes; 
strain.  Rub  flour  and  butter  or  drippings  together  until  smooth  and 
add  strained  tomatoes.  Cook  over  moderate  fire  until  the  sauce  thickens. 

BROWN  SAUCE. 

2  tablespoons  butter  or  drippings         1  cup  brown  stock 
YT.   slice  onion  ^4  teaspoon  salt 

3  tablespoons  flour  y%  teaspoon  pepper 

Cook  onion  in  butter  or  drippings  until  slightly  browned ;  remove 
onion  and  stir  butter  or  drippings  constantly  until  well  browned ;  add 
flour  mixed  with  seasoning,  and  brown  the  butter  or  drippings  and  flour ; 
then  add  stock  gradually. 

BECHAMEL  SAUCE.  Make  a  white  sauce  according  to  directions 
given.  Add  a  cup  of  stock  or  half  stock  and  half  milk.  A  slice  of  onion, 
carrot  and  turnip  should  be  fried  in  the  butter  before  the  flour  is  added. 

DRAWN  BUTTER.  Beat  one  cup  of  butter  or  butter  substitute 
and  two  spoons  of  flour  to  a  cream ;  pour  over  this  one  pint  of  boil- 
ing water;  set  on  fire  and  let  it  come  to  a  boil,  but  do  not  boil.  Serve 
immediately. 

EGG  SAUCE.  To  a  pint,  or  two  cups,  of  white  sauce,  add  three 
hard-boiled  eggs  cut  into  slices  or  small  dice,  and,  if  liked,  a  tablespoon 
of  chopped  parsley. 

MAITRE  D'HOTEL  SAUCE.  Two  tablespoons  of  butter  or  butter 
substitute,  one  tablespoon  of  chopped  parsley,  one  tablespoon  of  lemon 
juice,  half  teaspoon  of  salt,  half  teaspoon  of  pepper. 

Rub  the  butter  or  butter  substitute  to  a  cream ;  add  salt,  pepper  and 
parsley  chopped  very  fine;  then  the  lemon-juice  slowly.  Spread  it  on 
broiled  meat  or  fish ;  let  the  heat  of  the  meat  melt  the  sauce.  The  dish 
must  not  be  put  in  the  oven  after  the  sauce  is  spread,  or  the  parsley  will 
lose  its  freshness  and  color.  This  sauce,  which  greatly  improves  as  well 
as  garnishes  broiled  meat,  can  be  mixed  and  kept  for  some  time  in  a 

12 


SAUCES 

cool  place.     Soften  a  little  before  using,  so  it  will  spread  evenly,  and  be 
quickly  melted  by  the  hot  meat  or  fish. 

TARTARE  SAUCE.  To  a  cup  of  Mayonnaise  made  with  mus- 
tard, add  one  tablespoon  of  capers,  three  olives,  and  two  gherkins, 
all  chopped  very  fine.  A  good  Tartare  sauce  can  be  made  by  using  Tar- 
ragon vinegar  and  a  little  onion-juice  when  mixing  the  Mayonnaise,  and 
adding  parsley  and  capers,  both  chopped  very  fine,  just  before  serving  it. 

SUGAR  SYRUP.  Put  two  cups  of  sugar  and  a  half  cup  of  water 
into  a  saucepan  on  the  fire.  Stir  until  the  sugar  is  dissolved,  then  let 
it  cook  slowly  without  touching  it  for  about  10  minutes,  or  until  it  is  a 
clear  syrup. 

LEMON  SAUCE. 

2  teaspoons  arrowroot  or  1  cup  sugar 

corn-starch  Grated  rind  and  juice  of  1  lemon 

2  cups  water  \T/2  tablespoons  butter 

Mix  arrowroot  or  corn-starch  with  sugar.  Add  boiling  water  and 
cook  twenty  minutes.  Add  flavoring  and  butter.  Serve  hot. 


*>s 

B,      \ 

UNIVERSITV 


V 

OF  THE 


SALAD  DRESSINGS 

MAYONNAISE  DRESSING.  Success  in  making  a  mayonnaise 
dressing  generally  depends  upon  all  the  ingredients  being  of  the  same 
temperature. 

1  egg  1  tablespoon  vinegar 

1  teaspoon  salt  1  tablespoon  lemon  juice 

J/4  teaspoon  cayenne  1  cup  olive  oil 

1  teaspoon  mustard  l/^  teaspoon  paprika 

Mix  salt,  cayenne,  mustard  and  paprika.  Beat  yolk  well,  and  add  to 
seasonings ;  beat  until  mixture  is  thick,  adding  olive  oil,  drop  by  drop, 
for  the  first  four  tablespoons,  then  more  rapidly  until  oil  is  used,  thin- 
ning as  needed  with  lemon  juice  and  vinegar.  Beat  up  the  white  of  the 
egg  until  perfectly  stiff  and  dry,  add  to  the  above  and  mix  thoroughly. 

FRENCH  DRESSING. 

4  tablespoons  olive  oil  *4  teaspoon  salt 

1  tablespoon  vinegar  J/6  teaspoon  pepper 

Put  the  salt  and  pepper  in  the  salad  bowl,  or  in  a  small  bowl  if  the 
sauce  is  to  be  served  separately.  Add  a  little  oil  and  stir  well,  then 
gradually  add  the  remainder  of  the  oil,  stirring  all  the  while.  Last  of 
all  stir  in  the  vinegar,  which  should  be  diluted  with  water  if  very  strong. 

This  sauce  may  be  modified  to  suit  different  vegetables.  As  it  is 
given  it  is  right  for  lettuce,  chicory,  cooked  asparagus,  cauliflower,  arti- 
choke, etc. 

Cream  may  be  substituted  for  the  oil,  but  the  salad  is  not  so  rich. 

COOKED  SALAD  DRESSING. 

2  eggs  1  teaspoon  salt 

l/2  cup  vinegar  1  teaspoon  mustard 

1  cup  milk  Y$  teaspoon  pepper 

1  tablespoon  oil  or  butter 

Put  the  oil  and  dry  ingredients  into  a  bowl  and  mix  well.  Add  the 
eggs  and  beat  for  five  minutes,  then  add  the  vinegar  and  beat  one 
minute.  Now  add  the  milk,  place  the  bowl  in  a  pan  of  boiling  water, 
and  cook  until  the  sauce  thickens  like  thin  cream.  It  will  take  about 
ten  minutes.  Stir  the  sauce  constantly  while  cooking.  Cool  and  bottle 
what  you  do  not  require  for  immediate  use.  This  sauce  is  good  for 
nearly  all  kinds  of  cooked  vegetables. 

If  butter  is  substituted  for  the  oil,  add  it  just  before  taking  the 
sauce  from  the  fire. 

SOUR  CREAM  DRESSING. 

Y>  pint  sour  cream  1  teaspoon  salt 

2  tablespoons  lemon  juice  54  teaspoon  pepper 

2  tablespoons  vinegar  1  teaspoon  or  more  mixed 
1  scant  tablespoon  sugar  mustard 

Beat  the  cream  with  an  egg  beater  until  smooth,  thick,  and  light. 

14 


SALAD    DRESSINGS 

Mix  the  other  ingredients  together  and  gradually  add  to  the  cream, 
beating  all  the  while. 

This  dressing  may  be  modified  to  suit  different  vegetables.  Hav- 
ing beaten  sour  cream  for  a  foundation  the  seasoning  may  be  anything 
desired,  as,  for  example,  the  mustard  and  lemon  may  be  omitted  and 
the  dressing  be  seasoned  highly  with  any  kind  of  catsup. 

A  sweet  cream  may  be  substituted  for  the  sour;  it  should  be  quite 
thick. 

CREAM  SALAD  DRESSING. 

1  cup  cream   (sweet  or  sour)  2  tablespoons  vinegar 
*/2  cup  tomato  catsup                            2  tablespoons  sugar 

2  tablespoons  olive  oil  1  teaspoon  salt 

Mix  the  oil,  salt,  sugar,  and  vinegar  together,  then  beat  in  the 
catsup  and  finally  add  the  cream,  beating  it  in  gradually. 

This  dressing  is  very  good  for  vegetables,  or  for  fish  salads. 


15 


SUBSTITUTES  FOR  MEAT 

You  eat  in  order  to  keep  yourself  alive. 

The  work  you  do,  the  exercise  you  take,  the  thoughts  you  think, 
each  breath  you  draw — all  these  use  up  a  certain  proportion  of  your 
body  each  day.  If  you  want  to  live  and  keep  well,  this  used-up  portion 
must  be  replaced,  and  this  is  done  through  the  food  you  eat.  Part  of 
your  food  furnishes  you  with'  new  blood ;  part  of  it  goes  to  make  bone ; 
part  of  it  builds  up  new  tissue  or  flesh,  etc. 

Meat  has  always  been  considered  the  best  tissue  or  flesh-building 
food,  and  for  this  reason  people  have  always  eaten  it  a  great  deal.  Most 
of  our  meat  has  come  from  the  Western  states,  but  the  tremendously 
large  ranches  of  twenty  years  ago  are  gradually  being  cut  up  into  small 
farms  and  cattle  are  not  being  raised  in  such  large  numbers  any  more. 
This  is  one  reason  why  meat  costs  so  much.  Another  reason  is  the  great 
demand  there  is  for  it  on  the  part  of  our  people  who  do  not  know  that 
there  are  other  foods  that  will  supply  the  needs  of  the  body  in  just  the 
same  way  that  meat  does  and  which  in  ordinary  times  do  not  cost  as 
much  as  meat.  For  instance,  we  can  use  fish  in  place  of  meat  much 
more  than  we  do.  Other  foods  that  can  be  used  in  place  of  meat  are 
eggs,  milk,  creamed  soups,  macaroni,  cheese,  cereals,  peas,  beans,  lentils, 
nuts  and  bananas. 

EGGS  contain  all  the  elements,  in  the  right  proportion,  necessary 
for  the  support  of  the  body.  They  are  rich  in  the  same  flesh-building 
elements  as  the  lean  of  meat,  and,  therefore,  make  an  excellent  substi- 
tute for  meat.  They  should  be  eaten  with  foods  that  are  rich  in  starch, 
such  as  bread  and  potatoes.  If  so  eaten,  they  will  take  care  of  your  body 
just  as  completely  as  meat  would. 

MILK  contains  heat-giving,  energy-giving  and  tissue-building  prop- 
erties. Cream  soups  and  purees  made  with  milk  and  the  pulp  of  vege- 
tables can  take  the  place  of  meat. 

MACARONI,  SPAGHETTI  and  NOODLES  contain  so  much 
starch  and  flesh-building  material  that  they  are  equal  to  meat  as  a  food 
if  combined  with  cheese.  The  fat  that  they  lack  is  supplied  by  the 
cheese,  and  when  so  combined  they  make  a  perfect  food. 

CHEESE  contains  in  a  condensed  form  the  same  flesh-building 
material  as  meat  and  can  be  used  in  place  of  it.  If  combined  with 
macaroni,  rice,  etc.,  it  will  supply  all  the  needs  of  the  body. 

CEREALS  contain  in  varying  proportion  all  the  elements  necessary 
to  support  life.  They  contain  a  great  deal  of  starch,  which  is  valuable 
as  an  energy  giver.  Oatmeal  and  corn-meal  contain  more  fat  than  the 
other  cereals,  and,  therefore,  make  a  good  winter  food,  especially  for 
hard-working  people.  Cereals  with  cooked  fruits  are  particularly 
appetizing. 

16 


SUBSTITUTES  FOR  MEAT 

PEAS,  BEANS  and  LENTILS  are  richer  in  flesh-building  mate- 
rial than  any  other  vegetable  and  can  be  used  in  place  of  meat.  Lentils 
are  more  easily  digested  than  either  peas  or  beans.  If  properly  pre- 
pared, all  these  make  very  appetizing  dishes.  A  dish  of  baked  beans, 
costing  about  20  cents,  will  furnish  a  family  of  six  with  more  nourish- 
ment than  two  pounds  of  beef  costing  50  cents. 

NUTS  contain  in  a  condensed  form  the  same  flesh-building  mate- 
rial as  meat.  Some  of  them  contain  a  great  deal  of  fat  as  well.  They 
should  not  be  eaten  between  meals,  but,  either  raw  or  cooked,  they  can 
be  used  in  place  of  meat.  A  pound  of  shelled  almonds  is  equal  in  food 
value  to  three  pounds  of  steak.  Hickory-nuts  and  pecans  added  to 
muffins  or  yeast  breads  may  be  used  as  a  substitute  for  meat.  Peanuts 
are  also  rich  in  fat  and  flesh-building  material. 

BANANAS  contain  most  of  the  nourishment  that  meat  does,  and  if 
eaten  with  bread  and  butter  make  an  excellent  lunch  without  the  addi- 
tion of  meat.  Most  children  prefer  banana  sandwiches  to  meat  sand- 
wiches, and  they  cost  much  less. 

In  stating  that  these  dishes  can  be  used  in  place  of  meat  it  is  not 
our  purpose  to  urge  you  to  give  up  eating  meat  altogether.  It  is  a  fact, 
however,  that  as  a  people  we  eat  too  much  meat,  and  you  would  un- 
doubtedly find  yourself  much  benefited  physically  if  you  would  cut 
down  on  the  amount  of  meat  you  eat  and  vary  your  diet  more  than 
you  do. 

You  do  not  have  to  eat  meat  in  order  to  keep  well  and  strong.  A 
great  many  people  never  eat  meat  at  all,  but  find  in  other  foods  aH^ffce 
strength  and  life-giving  properties  they  require. 

If  our  meat  supply  continues  to  dwindle  in  the  future  as  it  has  in 
the  past,  meat  will  some  day  be  very  scarce,  and  sooner  or  later  you  will 
have  to  learn  to  use  other  foods  in  place  of  meat. 

BEGIN  TO  LEARN  RIGHT  NOW. 


17 


SUBSTITUTES  FOR  MEAT  RECIPES 


EGGS 

EGGS  WITH  CHEESE 

Pepper 


j/2  cup  milk  Salt 

1  tablespoon  butter  or  drippings  Cayenne 

2  tablespoons  grated  cheese 

Heat  a  small  omelet  pan,  put  in  butter  or  drippings,  and,  when 
melted,  add  milk.  Slip  in  the  eggs  one  at  a  time  ;  sprinkle  with 
salt,  pepper  and  a  few  grains  of  cayenne.  When  whites  are  nearly  firm 
sprinkle  with  cheese.  Finish  cooking,  and  serve  on  buttered  toast. 
Pour  sauce  from  the  pan  over  the  eggs. 

SCRAMBLED  EGGS  WITH  TOMATOES 

4  eggs  y\.  teaspoon  paprika 

J^2  cup  stewed  and  strained  tomatoes     2  tablespoons  butter  or 
or  canned  tomato  pulp  drippings 

Y-2.  teaspoon  salt 

Beat  eggs  slightly  and  add  tomatoes,  salt  and  paprika.  Melt  butter 
or  drippings  in  a  frying-pan,  add  seasoned  eggs,  and  cook  same 
as  scrambled  eggs.  Butter  slices  of  toasted  bread.  Pour  eggs  over  the 
toast  and  sprinkle  with  parsley. 

EGGS  BAKED  IN  TOMATOES.  Eggs  may  be  baked  in  small 
tomatoes.  Cut  a  slice  from  stem  end  of  tomato,  scoop  out  the  pulp,  slip 
in  an  egg,  sprinkle  with  salt  and  pepper,  cover  with  buttered  crumbs 
and  bake. 

POACHED  EGGS  WITH  CHEESE.  Arrange  poached  eggs  on 
a  shallow  buttered  dish.  Sprinkle  with  grated  cheese.  Pour  over  eggs 
one  pint  white  sauce.  Cover  with  stale  bread  crumbs  and  sprinkle  with 
grated  cheese.  Brown  in  oven.  Tomato  sauce  may  be  used  instead  of 
white  sauce. 

CHEESE  OMELET. 

2  eggs  y2  teaspoon  salt 

1  tablespoon  melted  butter  or     Few  grains  cayenne 

drippings  1  tablespoon  grated  cheese 

Beat  eggs  slightly;  add  one-half  teaspoonful  of  melted  butter  or 
drippings,  salt,  cayenne  and  cheese.  Melt  remaining  butter  or  drip- 
pings in  frying-pan,  add  mixture  and  cook  until  firm  without  stirr- 
ing. Roll  and  sprinkle  with  grated  cheese. 

BREAD  OMELET. 

3  eggs  y>  cup  of  bread  crumbs 
%  teaspoon  salt  y2  cup  of  milk 

1  dash  of  black  pepper  Piece  of  butter  or  butter  substitute, 

size  of  walnut 

18 


SUBSTITUTES  FOR  MEAT  RECIPES 

Beat  the  eggs  separately.  Add  to  the  yolks  the  milk,  salt,  pepper 
and  the  bread  crumbs.  Now  stir  into  this  carefully  the  beaten  whites ; 
mix  very  lightly.  Put  the  butter  or  butter  substitute  in  a  very  smooth 
frying-pan ;  as  soon  as  hot  turn  in  the  mixture  gently,  and  set  it  over  a 
clear  fire,  being  very  careful  not  to  burn ;  shake  occasionally  to  see  that 
the  omelet  does  not  stick.  Now  stand  your  frying-pan  in  the  oven  for  a 
moment  to  set  the  middle  of  the  omelet.  When  done,  toss  it  over  on  a 
warm  platter  to  bring  the  brown  side  of  the  omelet  uppermost;  or,  it 
may  be  folded  in  half  and  then  turned  out  in  the  center  of  the  platter. 
Serve  immediately  or  it  will  fall. 

CREAMED  CHEESE  AND  EGGS. 

3  hard  boiled  eggs  1  tablespoon  flour 
y2  teaspoon  salt                             Few  grains  cayenne 

4  slices  toast  1  cup  milk 

Y±  cup  grated  cheese 

Make  a  thin  white  sauce  with  flour,  milk  and  seasoning.  Add 
cheese,  stir  till  melted.  Chop  egg  whites  and  add  to  sauce.  Pour  over 
toast.  Force  yolks  through  a  strainer.  Sprinkle  over  the  toast. 

SOUPS 

Soup  is  thought  to  be  an  expensive  luxury  by  some  people,  but  it  is 
really  a  means  of  economy;  for  a  tempting  and  nutritious  soup  can  be 
made  of  the  cheapest  materials,  including  remnants  of  food  that  cannot 
be  used  in  any  other  way. 

Barley  is  very  nourishing  and  can  be  used  instead  of  flour  to  thicken 
any  soup.  Directions :  Wash  barley  and  soak  overnight.  Next  day  add 
water  to  the  barley  and  boil  it  for  three  or  four  hours.  Then  press  it 
through  a  sieve  and  add  it  to  the  soup.  This  thickening  can  be  used  in 
any  cream  soup  in  place  of  flour. 

CREAM  OF  POTATO  SOUP. 

1  qt.  milk  or  milk  and  water      \y2  tablespoons  flour 
1J4  cups  potatoes  mashed  1  teaspoon  salt 

2  tablespoons  butter  or  butter  Few  grains  pepper 
substitute  1  sliced  onion 

1  bay  leaf 

Put  the  onion  and  bay  leaf  into  the  milk  and  heat  to  the  scalding 
point.  Remove  the  onion  and  bay  leaf  and  add  the  mashed  potatoes. 
Stir  until  smooth;  then  add  the  flour  and  butter  or  butter  substitute 
rubbed  together.  Cook  until  it  thickens  slightly.  Add  seasoning  and 
sprinkle  over  with  finely  chopped  parsley. 

CREAM  OF  PEA  SOUP. 

1  can  peas  1  slice  onion 

2  teaspoons  sugar  2  tablespoons  butter  or  drippings 
1  pint  water  2  tablespoons  flour 

1  pint  milk  1  teaspoon  salt 

y%  teaspoon  pepper 

Drain  peas  from  their  liquor,  add  sugar  and  cold  water  and  simmer 

19 


c'7 

SUBSTITUTES  FOR  MEAT  RECIPES 

twenty  minutes.  Rub  through  a  sieve,  reheat  and  thicken  with  butter 
or  v  drippings  and  flour  cooked  together.  Scald  milk  with  onion, 
remove  onion  and  add  milk  to  pea  mixture.  Left-over  peas  can  be  used 
in  place  of  canned  peas. 

CREAM  OF  TOMATO  SOUP. 

Small  can  of  tomatoes  or  1  quart  milk 

canned  tomato  pulp  1   slice  onion 

2  tablespoons  butter  or  1  slice  green  pepper 

drippings  Salt  and  pepper  to  taste 

2  tablespoons  flour  Few  grains  cayenne 

*4  teaspoon  of  bicarbonate  of  soda 

Put  tomatoes,  onion  and  green  pepper  into  a  saucepan  and  cook 
slowly  for  about  ten  minutes ;  then  put  through  a  strainer.  Rub  flour 
and  butter  or  drippings  together  unitil  smooth.  Add  this  to  the 
milk  and  stir  over  moderate  fire  until  it  thickens  slightly.  Add  soda  to 
the  tomato  juice  and  pour  the  milk  into  the  tomato  juice.  Do  not  com- 
bine tomato  and  milk  until  ready  to  serve. 

CREAM  OF  CAULIFLOWER  SOUP. 

4  cups  hot  stock  or  water  y2  bay  leaf 

1  cauliflower  *4  CUP  flour 

2  tablespoons  butter  or  drippings  2  cups  milk 
1   slice  onion  Salt 

1  stalk  celery  cut  in  inch  pieces,  Pepper 
or  */  teaspoon  celery  salt 

Soak  cauliflower,  head  down,  one  hour  in  enough  cold  water  to 
cover;  cook  in  boiling  salted  water  twenty  minutes,  Reserve  one-half 
flowerets,  and  rub  remaining  cauliflower  through  sieve.  Cook  onion, 
celery,  and  bay  leaf  in  butter  or  drippings  five  minutes.  Remove  bay 
leaf,  then  add  flour  and  stir  into  hot  stock  or  water;  add  cauliflower 
and  milk.  Season  with  salt  and  pepper;  then  strain,  add  flowerets,  and 
reheat. 

CREAM  OF  CARROT  SOUP. 

Carrots  \l/2  teaspoons  salt 

2  slices  onion  Few  grains  cayenne 
Sprig  parsley                                   2  cups  water 

*4  cup  rice  2  cups  scalded  milk 

2  tablespoons  butter  or  2  tablespoons  flour 

drippings 

Chop  enough  carrots  to  make  two  cups.  Cook  in  water  until  tender. 
Press  through  sieve,  keeping  the  water  the  carrots  were  cooked  in.  Cook 
rice  in  milk  in  double  boiler.  Cook  onion  in  butter  or  drippings ;  add 
flour  and  seasonings.  Mix  carrots  with  rice  and  milk,  and  add  butter 
or  drippings,  flour  and  the  water  the  carrots  were  cooked  in ;  bring  to  the 
boiling  point,  strain  and  serve.  Garnish  with  chopped  parsley.  If  this 
soup  seems  too  tnick  thin  with  milk. 

20 


SUBSTITUTES  FOR  MEAT  RECIPES 

CREAM  OF  CABBAGE  SOUP. 

1  small  cabbage  2  tablespoons  butter  or  drippings 

2  cups  water  1  teaspoon  salt 

2  cups  milk  Yz  teaspoon  pepper 

3  slices  onion  Few  grains  cayenne 
2  tablespoons  flour 

Chop  cabbage,  add  water,  and  cook  until  tender;  press  through  a 
sieve.  Melt  butter  or  drippings,  add  chopped  onion,  cook  slowly 
five  minutes,  add  flour,  scalded  milk  and  cabbage  mixture ;  cook  five 
minutes.  Add  seasonings,  strain  and  serve. 

CREAM  OF  RICE  SOUP. 

1  cup  rice  1  cup  milk 

6  cups  cold  water  2  tablespoons  butter  or  drippings 

1   small  onion  2  tablespoons  flour 

1  teaspoon  chopped  parsley        Salt  and  pepper 

Cook  rice  and  onion  in  cold  water  until  rice  is  tender.  Press 
through  a  sieve.  Melt  butter  or  drippings,  add  flour,  milk,  and  season- 
ings ;  boil  five  minutes.  Combine  mixtures.  Add  parsley  and  serve. 
(The  parsley  can  be  left  out  if  not  wanted.) 

CREAM  OF  ASPARAGUS;  CREAM  OF  GREEN  PEAS; 
CREAM  OF  STRING  BEANS;  CREAM  OF  SPINACH;  CREAM 
OF  CORN;  CREAM  OF  CELERY.  These  soups  are  very  delicate, 
and  are  much  esteemed.  They  are  all  made  in  the  same  way.  The 
vegetable  is  boiled  until  soft,  and  is  then  pressed  through  a  sieve.  A 
pint  of  the  vegetable  pulp  is  diluted  with  a  quart  of  stock  or  water  (the 
stock  may  be  veal,  beef  or  chicken  broth).  It  is  thickened  with  one 
tablespoon  of  butter  or  drippings,  and  two  tablespoons  of  flour 
rubbed  together  until  smooth,  and  seasoned  with  pepper  and  salt.  Re- 
move from  the  stove  and  add  one  cup  of  milk;  then  strain  again,  so  it 
will  be  perfectly  smoth. 

POTATO  CHOWDER. 

6  good-sized  potatoes  1  tablespoon  flour 

J4  lb.  salt  pork  1  pint  milk 

1  onion  1  tablespoon  chopped  parsley 

1  tablespoon  butter  or  1  teaspoon  salt 

drippings  l/2  teaspoon  pepper 

Cut  the  potatoes  into  dice ;  then  cut  the  pork  into  small  pieces,  and 
put  the  pork  with  the  sliced  onion  into  a  frying-pan,  and  fry  until  a 
light  brown. 

Put  into  a  kettle  a  layer  of  potatoes,  then  a  layer  of  onions  and  pork, 
and  sprinkle  with  salt,  pepper,  and  chopped  parsley.  Repeat  this  until 
all  the  potatoes,  pork,  onions,  and  parsley  are  in.  Pour  over  them  the 
grease  from  the  pan  in  which  the  pork  and  onions  were  fried.  Add  one 
pint  of  water,  cover,  and  let  simmer  twenty  minutes.  Scald  the  milk 
in  a  double,  boiler,  and  add  the  flour  and  butter  or  drippings,  rubbed 
together  until  smooth.  Add  this  to  the  pot  when  the  potatoes  are 
tender,  and  stir  carefully  together,  so  as  not  to  break  the  potatoes. 
Taste  to  se'e  if  the  seasoning  is  right.  Serve  very  hot. 

21 


SUBSTITUTES  FOR  MEAT  RECIPES 

CORN  CHOWDER. 

*   1  can  corn  3  cups  water 

1  cup  salt  pork  cut  in  cubes  2  cups  milk 

1  cup  potatoes  1  tablespoon  butter  or  drippings 
*/2  cup  onion  1  tablespoon  flour 

Salt  and  pepper  y2  cup  cracker  crumbs 

Cook  salt  pork  in  frying-pan  five  minutes ;  add  onion  and  cook  until 
yellow.  Parboil  potatoes  five  minutes;  add  to  onion  with  corn  and 
water;  cook  twenty  minutes.  Thicken  milk  with  butter  or  drippings 
and  flour  cooked  together.  Combine  mixtures;  add  cracker  crumbs  and 
seasonings,  and  serve. 

Succotash  may  be  substituted  for  corn. 

CHESTNUT  SOUP. 

2  cups  chestnuts  shelled  and  Cayenne 
blanched  Nutmeg 

3  cups  cold  water  2  tablespoons  onion 

2  cups  scalded  milk  2  tablespoons  butter  or  drippings 

•y%  teaspoon  celery  salt  2  tablespoons  flour 

Salt  1  cup  milk 

Cook  chestnuts  in  cold  water  until  tender,  press  through  a  sieve, 
and  add  scalded  milk.  Cook  onion  in  butter  or  drippings  five  minutes, 
add  flour,  seasonings  and  chestnut  mixture.  Cook  five  minutes,  add 
milk,  strain  and  serve. 

Note — To  shell  chestnuts,  make  a  cross  on  either  side  of  the  nut 
with  a  sharp  knife.  Put  one  teaspoon  melted  butter  or  drippings 
in  dripping-pan;  add  chestnuts  and  cook  in  oven  until  shells  come  off 
easily. 

EGG  SOUP  (Four  Persons). 

4  cups  of  milk  4  eggs 

4  level  teaspoons  of  flour  y2  teaspoon  of  salt 

Pinch  of  pepper 

Boil  two  of  the  eggs  hard ;  put  the  milk  into  the  double  boiler,  and 
when  heated  stir  in  thoroughly  the  flour,  wet  in  cold  milk.  Cook  from 
fifteen  to  twenty  minutes,  stirring  frequently,  and  stir  in  two  of  the  eggs, 
which  have  been  beaten  very  light,  stirring  constantly  over  the  fire  for 
two  minutes.  Add  the  seasoning;  chop  the  hard-boiled  egg  very  fine, 
sprinkle  over  the  top  of  soup,  and  serve. 

CHEESE  SOUP. 

2  tablespoons  of  cheese  *4  teaspoon  of  pepper 

1  quart  of  hot  milk  ^2  teaspoon  of  salt 

2  well-beaten  eggs  1  cupful  boiled  rice  or  spaghetti 

In  a  large  saucepan  melt  the  cheese  with  a  little  milk.  When  the 
cheese  is  melted,  slowly  add  one  quart  of  hot  milk  (do  not  let  the 
milk  come  to  a  boil,  keep  stirring  constantly).  Then  stir  in  the  two  well- 
beaten  eggs,  adding  them  very  slowly  to  prevent  curdling.  Cook  for 
five  minutes,  adding  the  seasoning  and  one  cupful  of  boiled  rice  or 
spaghetti,  but  d-.-  >,  "  let  the  mixture  boil  at  any  time. 

22 


SUBSTITUTES  FOR  MEAT  RECIPES 

SPLIT-PEA  OR  BEAN  SOUP. 

1  cup  of  split  peas,  or  2  quarts  of  water 

1  cup  of  dried  beans  1  tablespoon  of  flour 

1  tablespoon  of  butter  or  Salt  and  pepper  to  taste 

drippings 

Let  the  peas  or  beans  soak  overnight  in  three  quarts  of  cold  water. 
Drain  off  water  and  put  the  soaked  peas  or  beans  into  a  saucepan  with 
two  quarts  of  water  and  a  ham-bone,  if  you  have  it,  otherwise  it  may 
be  omitted.  Let  simmer  for  four  or  five  hours,  or  until  the  peas  or 
beans  are  perfectly  soft.  (Add  more  water  from  time  to  time,  if 
necessary.)  Press  through  a  sieve;  adding  enough  stock  or  water  to 
make  a  soup  of  the  consistency  of  cream.  Put  it  again  into  a  saucepan 
on  the  fire ;  season,  and  add  one  tablespoon  of  butter  or  drippings  and 
one  table-spoon  of  flour  rubbed  together  until  smooth. 

An  onion  may  be  boiled  with  the  peas  or  beans  if  desired. 
Serve  croutons  with  the  soup.     (Croutons  are  small  pieces  of  bread 
fried  in  butter  or  drippings.) 

BAKED  BEAN  SOUP. 

3  cups  cold  baked  beans  2  tablespoons  butter  or  drip- 

3  pints  water  pings 

2  slices  onion  2  tablespoons  flour 

ll/2  cups  stewed  and  strained  toma-    Salt 
toes  or  canned  tomato  pulp  Pepper 

Put  beans,  water,  and  onion  in  saucepan ;  bring  to  boiling  point  and 
simmer  thirty  minutes.  Rub  through  a  sieve,  add  tomato,  season  to 
taste  with  salt  and  pepper,  and  mix  with  the  butter  or  drippings  and 
flour  cooked  together.  Serve  with  crisp  crackers. 

LENTIL  SOUP.  To  the  contents  of  a  can  of  lentils  add  some 
broth  or  water,  chopped  parsley  and  onions,  brown  sauce  or  butter  or 
drippings  and  flour.  Also,  if  desired,  a  few  pieces  of  Frankfurt 
sausage.  Boil  five  minutes  and  serve. 

CREAM  OF  LENTIL  SOUP.  Two  cups  of  canned  lentils,  eight 
cups  water,  three  tablespoons  chopped  onions,  two  tablespoons  butter 
or  drippings,  two  tablespoons  flour,  two  cups  milk.  Cook  the 
onions  ten  minutes,  add  to  the  lentils  and  press  through  a  sieve.  Melt 
butter  or  drippings,  add  flour  and  milk  and  cook  five  minutes. 
Combine  the  mixtures,  season  to  taste  and  serve  with  small  pieces  of 
bread  fried  in  butter  or  drippings. 

MACARONI,  SPAGHETTI  and  NOODLES 

BAKED  MACARONI. 

l/4  pound  of  macaroni  l/2  cup  of  milk 

*4  pound  of  grated  cheese  1  tablespoon  of  butter  or  butter 

substitute 
Salt  and  pepper 

Break  the  macaroni  in  convenient  lengths,  put  it  in  a  two-quart 
kettle  and  nearly  fill  the  kettle  with  boiling  water;  add  a  teaspoon  of  salt 

23 


SUBSTITUTES  FOR  MEAT  RECIPES 

and  boil  rapidly  twenty-five  minutes  (the  rapid  boiling  prevents  the 
macaroni  from  sticking  together)  ;  drain  in  a  colander,  then  throw  into 
cold  water  to  blanch  for  ten  minutes ;  then  drain  again  in  the  colander. 
Put  a  layer  of  macaroni  in  the  bottom  of  a  baking-dish,  then  a  layer  of 
cheese,  then  a  sprinkling  of  salt  and  pepper,  then  another  layer  of  mac- 
aroni, and  so  continue  until  all  is  used,  having  the  last  layer  macaroni. 
Cut  the  butter  or  butter  substitute  in  small  bits ;  distribute  them  evenly 
over  the  top ;  add  the  milk  and  bake  until  a  golden  brown  (about  twenty 
minutes)  in  a  moderately  quick  oven.  Serve  in  the  dish  in  which  it  was 
baked. 

MACARONI  BAKED  WITH  TOMATOES.  Arrange  in  a  baking- 
dish  layers  of  cooked  macaroni,  stewed  and  seasoned  tomato  or  canned 
tomato  pulp,  and  chopped  green  pepper.  Dot  each  layer  with  butter 
or  butter  substitute.  Cover  all  with  cracker  crumbs.  Bake  in  hot  oven. 

ITALIAN    MACARONI. 

J4  pound  of  macaroni  *X  pint  of  milk 

Y^  pound  of  grated  cheese  1  tablespoon  of  butter  or  drippings 

Salt  and  white  pepper  to  taste 

Break  the  macaroni  in  convenient  lengths.  Put  in  a  two-quart  kettle 
and  nearly  fill  the  kettle  with  boiling  water ;  add  a  teaspoonful  of  salt 
and  boil  rapidly  twenty-five  minutes;  then  drain.  Put  the  milk  into  a 
double  boiler;  add  to  it  the  butter  or  drippings,  then  the  macaroni  and 
cheese ;  stir  until  thoroughly  heated,  add  the  salt  and  pepper,  and  serve. 

MACARONI  WITH  BROWN   SAUCE. 

J4  pound  of  macaroni  2  tablespoons  of  cheese 

1  quart  of  stock  or  water  Salt  and  pepper  to  taste 

Break  the  macaroni  in  pieces  two  inches  long.  Put  the  stock  or 
water  on  to  boil.  When  boiling,  add  the  macaroni  and  boil  rapidly  for 
thirty  minutes.  When  done,  put  it  in  a  colander  to  drain,  saving  the 
liquid.  Put  one  tablespoon  of  butter  or  drippings  in  a  frying-pan ;  add 
one  tablespoon  of  flour,  mix  until  smooth ;  then  add  a  half-pint  of  the 
stock  or  water  in  which  macaroni  was  boiled  and  stir  continually  until 
it  boils;  add  the  cheese,  then  the  macaroni,  and  let  it  boil  up  once. 
Season  to  taste,  and  serve. 

BOILED  MACARONI  WITH  CHEESE.  Put  the  macaroni  into 
salted  boiling  water,  and  cook  it  twelve  to  fifteen  minutes,  or  until  it  is 
tender.  When  it  is  cooked,  drain  ofif  all  the  water  and  cover  the  hot 
macaroni  ""with  grated  cheese.  With  two  forks  mix  lightly  the  cheese 
with  the  macaroni.  Turn  it  into  the  hot  serving-dish,  and  pour  over  it 
the  sauce  given  below.  Serve  at  once. 

SAUCE  FOR  MACARONI.  Put  into  a  saucepan  one  and  a  half 
tablespoons  of  butter  or  drippings.  Add  a  small  onion  chopped  fine. 
Cook  until  all  are  browned ;  then  add  three  tablespoons  of  the  water 
in  which  the  macaroni  was  boiled  and  a  teaspoonful  of  beef  extract. 
Add,  also,  three  or  four  soaked  mushrooms  and  let  it  simmer  for  five 
minutes. 

This  amount  of      uce  is  enough  for  a  pound  of  macaroni. 

24 


SUBSTITUTES  FOR  MEAT  RECIPES 

The  mushrooms  given  in  this  recipe  are  the  dried  cepes,  which  can 
be  bought  by  the  pound  at  Italian  groceries.  They  are  the  best,  after  the 
fresh  mushrooms,  to  use  for  sauces.  They  should  not  be  cooked  longer 
than  five  minutes  to  give  their  best  flavor. 

The  beef  extract  and  the  mushrooms  can  both  be  left  out,  if  desired. 

MACARONI  OR  SPAGHETTI  WITH  TOMATO  SAUCE.  Boil 
macaroni  or  spaghetti  in  water  for  thirty  minutes;  drain  off  the  water 
and  serve  the  macaroni  with  tomato  sauce  and  cheese. 

MACARONI   CROQUETTES. 

6  ounces  of  macaroni  J^  pint  of  milk 

1  tablespoon  of  butter  or  drip-  2  tablespoons  of  flour 
pings  Salt  and  pepper  to  taste 

2  tablespoons  of  grated  cheese 

Break  the  macaroni  in  pieces  about  two  inches  long.  Put  it  in  a 
kettle  nearly  full  of  boiling  water,  and  boil  rapidly  twenty-five  minutes. 
When  done,  put  it  in  a  colander  to  drain ;  then  cut  it  in  pieces  a  half- 
inch  long.  Scald  the  milk.  Rub  the  butter  or  drippings  and  flour  to- 
gether until  smooth ;  stir  into  the  milk  when  boiling,  and  stir  continually 
until  it  thickens ;  then  add  the  cheese  and  macaroni,  salt  and  pepper, 
cook  one  minute  longer;  then  turn  out  on  a  plate  to  cool.  When  cold, 
form  into  croquettes ;  roll  first  in  egg  and  then  in  bread  crumbs,  and 
fry  in  deep  hot  fat.  Serve  with  cream  sauce. 

MACARONI   TIMBALE. 

6  ounces  of  left-over  meat  or  1  teaspoon  of  tomato  catsup 

vegetables  2  ounces  of  macaroni  boiled  and 

4  tablespoons    of   bread    crumbs  cut  in  pieces  one  inch  long 
1  tablespoon  of  stock  or  gravy 

Mix  the  crumbs  and  meat  or  vegetables  well  together;  then  add  the 
stock  or  gravy,  seasoning  and  catsup.  Grease  a  plain  pudding  mould, 
and  line  it  with  the  boiled  macaroni ;  fill  with  the  mixture,  and  press  in 
compactly.  Put  the  lid  on  the  mould  and  fasten  it.  Then  stand  the 
mould  in  a  kettle,  with  sufficient  boiling  water  to  cover  it  about  two- 
thirds.  Now  put  the  lid  on  the  kettle,  and  boil  for  one  hour.  When 
done,  turn  it  from  the  mould,  pour  cream  sauce  around  it,  and  serve. 

NOODLES.  Throw  a  few  noodles  at  a  time  into  boiling,  salted 
water;  boil  them  until  they  are  done,  separating  them  carefully  with  a 
fork  to  prevent  their  matting  together.  Skim  them  out  when  done, 
and  keep  them  on  a  warm  dish  in  a  warm  oven  until  enough  are  cooked. 
Season  with  butter.  Put  them  in  the  dish  in  which  they  are  to  be  served, 
and  sprinkle  over  them  bread  crumbs  browned  in  hot  drippings  to  a 
golden  color.  This  dish  may  be  served  with  fish,  with  meat,  or  as  a 
course  by  itself.  Noodles  may  also  be  cooked  like  macaroni,  with 
cheese. 

25 


SUBSTITUTES  FOR  MEAT  RECIPES 


CHEESE 


in    small 


CHEESE   RELISH. 

1  cup    bread    broken 

pieces 

y2  cup  cheese 
1  teaspoon  salt 
%  teaspoon  pepper 
Mix   ingredients   well,   place  in   greased   baking-dish   and   bake   25 


1  cup  milk 
1   egg 

1  tablespoon  butter  or  drip- 
pings 


mnutes. 


CHEESE  FONDUE. 

1  cup  scalded  milk 
1  cup   stale  bread  crumbs 
y^  lb.     mild    cheese     (in    small 
pieces) 


1  tablespoon    butter    or    butter 

substitute 
1/2  teaspoon  salt 
3  eggs 


Mix  first  five  ingredients  ;  add  yolks  of  eggs  beaten  until  stiff.  Fold 
in  whites  of  eggs  beaten  until  stiff.  Pour  into  greased  baking-dish  and 
bake  twenty  minutes  in  moderate  oven. 

CREAM  TOAST  WITH  CHEESE.  Make  toast;  make  white 
sauce.  To  white  sauce,  just  before  taking  from  the  fire,  add  y>.  cup 
of  grated  cheese.  When  this  is  melted,  pour  over  the  toast. 

CEREALS 

OATMEAL  MUFFINS.     (See  page  94.) 
RAISED    OATMEAL   MUFFINS. 


cup  scalded  milk 
cup  sugar 
teaspoon  salt 


l/4  yeast   cake   dissolved   in 
*4  cup  lukewarm  milk 
1  cup  cold  cooked  oatmeal 
2l/2  cups  flour 

Add  sugar  and  salt  to  scalded  milk;  when  lukewarm,  add  dissolved 
yeast  cake.  Work  oatmeal  into  flour  with  tips  of  fingers,  and  add  to 
first  mixture;  beat  thoroughly,  cover,  and  let  rise  overnight.  In  morn- 
ing, fill  greased  iron  gem  pans  two-thirds  full,  let  rise  on  back  of 
range  that  pan  may  gradually  heat  and  mixture  rise  to  fill  pan.  Bake 
in  moderate  oven  twenty-five  to  thirty  minutes. 

RAISED    HOMINY    MUFFINS. 

1  cup  warm  cooked  hominy  l/2  teaspoon  salt 

2  tablespoons  butter  or  any  fat       y\.  yeast  cake 

1  cup  scalded  milk  54  cup  lukewarm  water 

3  tablespoons  sugar  3*4  cups  flour 

Mix  first  five  ingredients ;  when  lukewarm  add  yeast  cake,  dis- 
solved in  lukewarm  water,  and  flour.  Cover,  and  let  rise  overnight. 
In  the  morning,  fill  hot  greased  gem  pans  two-thirds  full,  let  rise  one 
hour,  and  bake  in  a  moderate  oven.  Unless  cooked  hominy  is  rather 
stiff,  more  flour  will  be  needed. 

26 


SUBSTITUTES  FOR  MEAT  RECIPES 

POLENTA. 

2  cups  boiling  water  1  teaspoon  salt 

1  cup  yellow  corn-meal  2  tablespoons  of  butter 

2  cups  cold  water  4  tablespoons  grated  cheese 
Mix  the  corn-flour  with   the  cold  water  and  stir  into  the  boiling 

water,  to  which  the  salt  has  been  added  ;  stir  constantly  until  the  mix- 
ture boils;  then  occasionally  for  at  least  an  hour.  When  about  half 
cooked  add  the  butter  and  the  cheese. 

Serve  hot ;  or,  when  cold,  cut  in  squares  and  fry. 

SAVORY    RICE. 

2  tablespoons   butter  or  3  tablespoons  grated  cheese 

drippings  1  chopped  hard-boiled  egg 

C,  tablespoons  boiled  rice  Milk 

4  tablespoons   chopped   cooked  carrots 

Melt  the  butter  or  drippings  and  add  the  rice,  carrots,  cheese  and 
egg.  Moisten  with  milk  and  season  well.  Heap  on  a  dish  and  brown 
in  the  oven.  (The  hard-boiled  egg  can  be  left  out,  if  not  wanted.)  In 
food  value  this  dish  takes  the  place  of  both  meat  and  potatoes. 

RICE  BALLS  WITH  CHEESE  AND  TOMATO  SAUCE.  Make 
balls  of  cooked  rice  and  dip  them  in  grated  cheese.  Bake  in  a  hot  oven 
until  cheese  is  brown.  Serve  with  tomato  sauce. 

CHEESED    RICE. 

1  can  tomatoes  or  canned  y2  Ib.  cheese 

tomato  pulp  Salt 

1  cup  cooked  rice  Paprika 

Spread  in  a  baking-dish  in  layers  with  cheese  on  top.  Bake  in 
moderate  oven  until  cheese  is  brown. 

RICE  WITH  CHEESE. 

2  cups  cooked  rice  y2  cup  grated  cheese 
2  tablespoons  butter  or                        Few  grains  pepper 

drippings  Milk 

YT.  teaspoon  salt 

Arrange  rice  and  cheese  in  alternate  layers  in  buttered  baking-dish, 
add  remaining  ingredients,  adding  sufficient  milk  to  moisten.  Cover 
with  bread  crumbs.  Bake  until  crumbs  are  brown.  In  food  value  this 
dish  will  take  the  place  of  both  meat  and  potatoes. 

RICE  WITH  TOMATOES.  Wash  and  drain  one-half  cup  rice, 
cook  in  one  tablespoon  b'utter  or  dripping  until  brown,  add  one  cup 
boiling  water,  and  steam  until  water  is  absorbed.  Add  one  and 
three-fourths  cups  hot  stewed  tomatoes  or  .canned  tomato  pulp,  cook 
until  rice  is  soft,  and  season  with  salt  and  pepper. 

RICE   AND   CHEESE  CROQUETTES. 

1  cup  rice  Salt  and  pepper 

4  cups  milk  1  egg 

1  cup  cheese  1  cup  thick  white  sauce 

27 


SUBSTITUTES  FOR  MEAT  RECIPES 

Cook  rice  in  milk;  when  milk  is  absorbed  add  cheese,  seasoning 
and  egg  and  enough  sauce  to  make  of  the  consistency  to  shape.  Shape, 
dip  in  crumbs,  then  egg  and  crumbs,  and  fry  in  deep  fat. 

BAKED    RICE    AND    CHEESE. 

3  cups  boiled  rice  1  cup  milk 

y-2.  pound  cheese  *X  teaspoon  salt 

2  tablespoons  flour 

Make  sauce  by  thickening  milk  with  flour.  Add  cheese,  stirring 
until  it  is  melted.  Arrange  layers  of  rice  and  sauce  in  baking-dish, 
cover  with  crumbs  and  bake  until  brown.  In  food  value  this  dish  takes 
the  place  of  both  meat  and  potatoes. 

RICE  MUFFINS. 

2%  cups  flour  1  egg 

94  cup  hot  cooked  rice  2  tablespoons  melted  butter  or 

5  teaspoons  baking-powder  any  fat 

2  tablespoons  sugar  y2  teaspoon  salt 

1  cup  milk 

Mix  and  sift  flour,  sugar,  salt  and  baking-powder ;  add  one-half  milk, 
egg  well  beaten,  the  remainder  of  the  milk  mixed  with  rice,  and  beat 
thoroughly ;  then  add  butter  or  fat.  Bake  in  greased  muffin  rings  placed 
in  greased  pan  or  bake  in  greased  gem  pans. 

PEAS 

PEA  TIMBALES.  Drain  and  rinse  one  can  peas,  and  rub  through 
a  sieve.  To  one  cup  pea  pulp  add  two  beaten  eggs,  two  tablespoons 
melted  butter  or  drippings,  two-thirds  teaspoon  salt,  one-eighth  teaspoon 
pepper,  few  grains  cayenne,  and  a  few  drops  onion  juice.  Turn  into 
greased  moulds,  set  in  pan  of  hot  water,  cover  with  greased  paper,  and 
bake  until  firm.  Serve  with  one  cup  white  sauce  to  which  is  added 
one-third  cup  canned  peas  drained,  rinsed  and  cooked  slowly  for  fifteen- 
minutes. 

CREAMED   PEAS. 

2  cups  of  boiled  peas  %  C11P  white  sauce 

Cook  the  peas;  add  them  to  the  white  sauce  and  then  cook  gently 
for  about  two  minutes.  If  left-over  peas  are  used,  heat  slightly  before 
adding  to  the  white  sauce. 

SPRING   SALAD. 

Cold  cooked  green  peas  Cold  boiled  potatoes 

Cut  potatoes  into  dice.  Mix  peas  and  potatoes  together  with  may- 
onnaise dressing,  then  serve  on  lettuce  leaves. 

BEANS 

BAKED  BEANS.  Soak  beans  overnight  in  cold  water.  In  the 
morning  drain  off  the  water  and  cover  with  fresh  water.  Cook  beans 
gently  until  skin<*  begin  to  break.  Place  a  layer  of  beans  in  a  bean 
pot  or  deep  earthen  (hsh  and  on  this  layer  in  the  center  of  the  dish  place 
a  piece  of  salt  pork  .s-ireak  of  fat  and  streak  of  lean),  have  rind  side  up. 

28 


SUBSTITUTES  FOR  MEAT  RECIPES 

For  each  quart  of  beans  use  one-half  pound  pork;  score  the  rind.  Fill 
dish  with  beans,  add  seasoning  and  water  to  cover.  (One  tablespoon 
salt  and  one-half  teaspoon  pepper  to  one  quart  beans.)  Mix  seasoning 
with  the  water.  One  tablespoon  mustard  may  be  added ;  also  one-half 
tablespoon  molasses  and  one  onion.  Instead  of  pork,  a  piece  of  salt  or 
fat  beef  or  mutton  may  be  used,  or  the  fat  trimmed  from  a  cooked  piece 
of  corned  beef.  In  this  case  use  one  and  one-half  to  two  pounds  meat 
to  one  quart  of  beans.  If  fresh  meat  is  used,  add  more  salt.  If  all  meat 
is  used,  one  teaspoon  salt  is  sufficient.  When  mutton  is  used,  trim  off 
every  particle  of  skin.  Bake  the  beans  in  a  very  moderate  oven  eight  to 
ten  hours.  Add  a  little  boiling  water  from  time  to  time,  but  never 
enough  to  bring  the  water  above  the  beans.  Do  not  cover  beans  while 
baking. 

BEAN   POLENTA. 

1  pint  of  small  white  beans  1  tablespoon  of  butter  or  drip- 

\y2  tablespoons  of  molasses  pings 

]/2  teaspoon  mustard  1  tablespoon  of  vinegar 

Salt  and  pepper  to  taste 

Wash  the  beans  and  soak  them  overnight  in  cold  water.  In 
the  morning,  drain  off  this  water,  cover  with  fresh,  cold  water,  bring 
slowly  to  a  boil,  and  boil  slowly  one  hour;  drain  again,  cover  with  one 
quart  of  fresh  boiling  water,  and  boil  slowly  another  hour.  When  done, 
press  through  a  colander,  return  to  the  kettle,  add  the  butter  or  drip- 
pings, molasses,  mustard,  salt,  pepper  and  vinegar;  stir,  and  boil  ten 
minutes. 

BEAN    CROQUETTES. 

1   pint  of  white  beans  1   tablespoon  of  butter  or  drip- 

1  tablespoon  of  vinegar  pings 

1  tablespoon  of  molasses  Salt  and  pepper  to  taste 

Boil  the  beans  as  directed  in  preceding  recipe.  When  done,  drain 
and  press  the  beans  through  a  colander,  then  add  the  other  ingredients, 
mix  well  and  stand  away  to  cool.  When  cold,  form  into  small  balls,  dip 
first  in  egg  and  then  in  bread  crumbs,  and  fry  in  deep  hot  fat. 

PUREE  OF  BEANS.     See  Puree  of  Dried  Beans,  page  57. 

BOSTON   ROAST. 

1-pound    can    kidney    beans,    or        */2  pound  grated  cheese 
same  quantity  cooked  beans.  Bread  crumbs 

Salt 

Mash  beans  or  put  through  a  meat  grinder.  Add  cheese  and  enough 
bread  crumbs  to  make  a  stiff  roll.  Bake  in  a  moderate  oven,  basting 
occasionally  with  butter  and  water.  Serve  with  tomato  sauce.  The  dish 
may  be  flavored  with  onions  chopped  and  cooked  in  drippings. 

KIDNEY  BEANS  WITH  BROWN  SAUCE.  Put  one  table- 
spoon of  'butter  or  dripping  in  a  saucepan  and  brown  until  dark, 
but  do  not  burn  it.  Add  one  tablespoon  flour ;  stir  and  brown  again. 
Add  cup  good  stock  (beef  is  best) ;  season  with  salt  and  pepper. 

29 


SUBSTITUTES  FOR  MEAT  RECIPES 

Cook  one  pint  fresh  shelled  beans  in  salted  water  until  tender.     Add 
the  sauce,  and  cook  one  minute  longer. 

LENTILS 

BAKED    LENTILS. 

1  quart  lentils  ^2  teaspoon  pepper 

1  quart  water  6  ounces  salt  pork 

1  teaspoon  salt  1  small  onion 

Pick  over  and  wash  lentils.  Soak  in  water  overnight.  In  morning, 
pour  water  off.  Put  lentils  in  stew-pan  with  two  quarts  cold  water  and 
heat  slowly.  As  water  boils,  the  lentils  will  rise  to  the  top.  Remove 
them  with  a  skimmer  and  place  in  a  deep  earthen  dish  with  pork  and 
onion  in  the  center.  Mix  salt  and  pepper  with  one  quart  boiling  water 
and  add.  Cook  slowly  in  moderate  oven  four  to  five  hours,  adding  a 
little  water  from  time  to  time.  If  pork  is  not  very  salt,  more  salt  should 
be  added. 

STEWED  LENTILS  are  prepared  in  the  same  way,  but  using 
more  water.  Instead  of  pork,  fat  corned  beef  or  the  shank  of  a  ham 
may  be  used. 

CURRIED   LENTILS. 

1  cup  lentils  3  tablespoons    butter    or    drip- 

1  pint  vegetable  stock  or  water  pings 

1  teaspoon  salt  2  onions 

1  tablespoon  curry-powder 

Wash  the  lentils  and  soak  them.  Drain  and  cook  in  the  stock  or 
water  one  hour.  When  done  they  should  be  a  dry  mass.  Melt  the 
butter  or  drippings,  add  sliced  onions  and  curry  powder.  Fry  until 
the  onions  are  brown.  Add  lentils.  Season  and  heat.  Serve  with 
boiled  rice. 

LENTILS  AND  RICE.  Boil  the  lentils  as  directed  in  the  pre- 
ceding recipe.  Wash  and  boil  one  cup  of  rice.  Put  two  tablespoons 
of  butter  or  drippings  in  a  frying-pan ;  when  melted  add  one  onion  cut 
in  slices,  then  the  lentils  and  rice,  and  stir  over  the  fire  fifteen  minutes ; 
add  salt  and  pepper  to  taste  and  serve. 

LENTIL  CROQUETTES.  Thoroughly  soak  one  cup  of  lentils 
and  one-half  cup  beans.  Drain  and  add  two  cups  of  water,  half 
an  onion,  a  stalk  of  celery  or  one-half  teaspoon  celery  salt,  one  small 
carrot  sliced  and  three  sprigs  of  parsley.  Cook  until  a  pulp,  strain 
through  a  sieve  and  add  one  cup  grated  bread  crumbs,  one  beaten  egg, 
pepper  and  salt  to  taste.  Make  a  sauce  by  creaming  two  tablespoons 
of  butter  and  pouring  on  gradually  two-thirds  of  a  cup  of  milk.  Bring 
to  the  boiling  point  and  add  lentil  mixture.  Mix  thoroughly.  When 
cool  form  in  balls,  dip  in  egg  and  crumbs  and  fry  in  deep  hot  fat. 

LENTILS  AND  RICE  CROQUETTES.  Rub  one  cup  of  canned 
lentils  through  a  colander.  Mix  with  one  cup  of  cooked  rice,  one-half 
cup  of  miik,  un**  beaten  egg,  sage  and  salt  to  taste.  Form  into  cro- 
quettes, roll  in  beat  ^  egg  and  then  in  bread  crumbs.  Spread  a  little 
milk  on  top  and  b: .\.v  10  a  nice  brown. 

30 


SUBSTITUTES  FOR  MEAT  RECIPES 

LOUISIANA  LENTILS. 

1  cup  lentils  2  tablespoons    butter    or    drip- 

1  onion  pings 

2  cups  tomatoes  or  canned  to-        3  red  peppers 

mato  pulp 

Soak  the  lentils  about  eight  hours.  Drain,  cover  with  fresh  water 
and  cook  very  slowly  for  half  hour.  Bring  to  boiling  point,  drain,  cover 
with  hot  water  and  simmer  until  they  become  tender;  melt  the  butter  or 
drippings  in  a  baking-dish.  Add  the  onion  and  red  peppers  chopped  fine. 
Stir  and  cook  until  the  butter  or  drippings  is  browned.  Put  in  the 
tomatoes  and  salt  and  pepper  to  taste.  Drain  the  lentils  and  add  them. 
Cook  uncovered  for  thirty  minutes. 

LENTIL  PANCAKES.  Mash  two  cups  of  canned  lentils,  and 
press  through  a  sieve.  Season  with  salt,  pepper  and  drippings,  cool,  and 
add  two  eggs  beaten  with  a  cup  of  milk.  Add  a  cup  of  flour  sifted 
with  half  a  teaspoon  baking-powder,  mix  thoroughly,  and  fry  on  greased 
griddle. 

NUTS 

NUT   LOAF. 

2  cups  soft  bread  crumbs  1  egg 

1  cup  milk  1  teaspoon  Kitchen  Bouquet 

2  cups  chopped  nuts  %  teaspoon  pepper 

y-2  teaspoon  salt  1  tablespoon  butter  or  drippings 

Soak   the   crumbs   in   milk   until   soft,    add    remaining   ingredients. 

Pour  into  bread-pan,  baste  with  water  or  drippings,  and  bake  one  hour. 

Serve  hot  or  cold  with  tomato  sauce. 
NUT   AND    CHEESE    ROAST. 

1  cup  grated  cheese  1  tablespoon     butter     or     drip- 

1  cup  bread  crumbs  pings 

Juice  y-2  lemon  2  tablespoons  onion 

1  cup  chopped  nuts  Salt 

Pepper 

Cook  chopped  onion  in  the  butter  or  drippings  and  a  little  water 
until  tender.  Mix  other  ingredients,  moisten  with  water,  using  that  in 
which  onion  was  cooked.  Pour  into  a  shallow  baking-dish  and  brown 
in  the  oven. 

NUT    SCRAPPLE. 

2  quarts  boiling  water  1  cup  hominy 

2  cups  corn  meal  1  tablespoon  salt 

2  cups  nut  meats 

Cook  the  corn-meal  and  hominy  together  in  the  boiling  water  in  a 
double  boiler.  When  it  has  been  cooking  20  minutes,  add  the  salt,  and 
cook  until  the  corn-meal  and  hominy  have  taken  up  all  the  water. 
Add  chopped  nuts  and  pour  in  a  greased  dish.  Keep  in  a  cold  place. 
Cut  in  slices  and  fry.  Serve  with  or  without  syrup. 

NUT  AND  CELERY  SALAD.  Mix  equal  parts  of  nut  meats  cut 
in  pieces  and  celery  cut  in  small  pieces.  Mix  with  French  dressing. 
Serve  with  lettuce. 

31 


SUBSTITUTES  FOR  MEAT  RECIPES 

v   NUT   MUFFINS   (Without   Eggs). 

2  cups  flour  1  cup  milk  (scant) 

y^  cup  sugar  J/£  cup  nut  meat 

4  teaspoons  baking-powder  J^  teaspoon  salt 

2  tablespoons  butter  or  butter  substitute 
Mix  and  sift  dry  ingredients;  work  in  butter  or  butter  substitute 

with  tips  of  fingers ;  add  milk  and  nuts.    Bake  in  muffin-pans  for  twenty 

to  twenty-five  minutes. 

BANANAS 

MOULDED  CEREAL  WITH  BANANA.  Turn  any  left-over 
breakfast  cereal,  while  still  hot,  into  cups  rinsed  in  cold  water,  half 
filling  the  cups.  When  cold,  scoop  out  the  centers,  and  fill  the  open 
spaces  with  sliced  bananas ;  turn  from  the  cups  on  to  a  buttered  agate 
pan,  fruit  downward,  and  set  into  a  hot  oven  to  become  very  hot. 
Remove  with  a  broad  bladed  knife  to  cereal  dishes.  Serve  at  once  with 
sugar  and  milk. 

BAKED  BANANAS.  Arrange  bananas  in  a  shallow  pan,  cover, 
and  bake  until  skins  become  very  dark  in  color.  Remove  from  skins, 
and  serve  hot  sprinkled  with  sugar. 

BANANA  FRITTERS.  Remove  skins  from  four  bananas.  Cut 
each  one  in  four  equal  parts.  Sprinkle  with  four  tablespoons  sugar,  four 
tablespoons  lemon  juice,  and  let  stand  one  hour.  Dip  in  batter;  fry  in 
deep  fat;  drain  on  brown  paper.  Serve. 

BANANA  FRIED  IN  CRUMBS.  Remove  skin  from  six  bana- 
nas, cut  in  halves  lengthwise  and  crosswise.  Sprinkle  with  salt  and 
pepper  and  lemon  juice,  dip  in  flour,  egg  and  crumbs,  and  fry  in  deep 
fat.  Drain  on  brown  paper.  Serve  with  or  without  lemon  sauce. 

BANANA  SANDWICH.  Slice  the  bananas  and  lay  between  slices 
of  buttered  bread.  Salt  lightly. 

BANANA  AND  NUT  SALAD.  Cut  bananas  in  half  lengthwise  ; 
sprinkle  with  finely  chopped  nuts  and  serve  on  lettuce  with  mayonnaise 
dressing. 

POTATOES 

POTATOES  AU  GRATIN. 

6  cold  boiled  potatoes  3  tablespoons  of  flour 

2  cups  of  milk  4  heaping  tablespoons   grated 

2  tablespoons  of  butter  or  butter  cheese 

substitute  Salt  and  pepper  to  taste 

Put  the  butter  or  butter  substitute  in  a  frying-pan  to  melt;  when 
melted,  add  the  flour,  mix  until  smooth;  then  add  the  milk,  and  stir 
continually  until  it  boils.  Take  from  the  fire,  add  the  cheese,  salt,  and 
pepper.  Put  a  layer  of  this  sauce  in  the  bottom  of  a  baking-dish,  then 
a  layer  of  the  cold  potatoes,  sliced,  and  so  on,  having  the  last  layer 
sauce ;  sprinkle  brc ,;  crumbs  over  the  top,  and  put  it  in  a  quick  oven 
ten  minutes,  to  brown.  Serve  in  the  dish  in  which  it  was  baked. 

32 


SUBSTITUTES  FOR  MEAT  RECIPES 

POTATO  CROQUETTES.  To  two  cups  of  well-seasoned 
mashed  potatoes  add  the  beaten  yolks  of  two  eggs,  a  tablespoon  of 
chopped  parsley,  one  and  a  half  tablespoons  of  butter  or  butter  substi- 
tute (if  none  has  been  used  in  seasoning),  a  dash  of  cayenne  and  nut- 
meg; stir  over  the  fire  until  the  potato  leaves  the  sides  of  the  pan.  When 
cold,  form  it  into  small  croquettes,  roll  them  in  egg  and  bread  crumbs 
and  fry  them  in  hot  deep  fat  to  an  amber  color. 

GERMAN  POTATO  SALAD   (Six  Persons). 

10  medium  potatoes  4  tablespoons  good  olive  oil 

1  onion  5  tablespoons  of  vinegar 

1  teaspoon  of  salt  Chopped  parsley 

y2  teaspoon  of  pepper  1  yolk  of  egg 

Boil  and  peel  the  potatoes  and  slice  them  while  still  hot.  Spread 
over  the  potatoes  the  onion,  sliced  fine,  and  then  sprinkle  on  the  salt  and 
pepper.  In  a  bowl  mix  the  yolk  of  egg,  the  oil  and  vinegar,  and  then 
pour  it  over  the  potatoes. 

Now  pour  over  all  three-quarters  of  a  teacup  of  boiling  water. 
This  is  the  great  point  in  order  not  to  have  the  salad  have  the  common 
fault  of  being  too  dry.  After  thoroughly  mixing,  cover  the  salad,  and 
let  it  stand  for  a  few  hours.  Garnish  with  parsley. 

POTATO  AND  NUT  SALAD.  Mix  two  cups  cold  boiled  sliced 
potatoes  and  one  cup  nut  meats  broken  in  pieces.  Mix  with  French 
dressing,  and  arrange  on  a  bed  of  watercress  or  lettuce. 

POTATO  AND  EGG  SALAD.  Hard  boil  three  eggs  thirty  min- 
utes, shell  and  cut  fine  with  a  silver  knife.  Boil  three  or  four  potatoes. 
Dice  while  hot,  mix  with  cut  eggs  and  add  French  dressing.  Let  stand 
till  cold.  Serve  on  bed  of  watercress  or  lettuce  with  more  French  dress- 
ing or  boiled  dressing  thinned  with  vinegar. 

CABBAGE 

CABBAGE  WITH  CHEESE  (Very  Good).  Boil  the  cabbage  as 
directed  on  page  51.  Press  out  all  the  water  and  chop  it.  Make  a  white 
sauce  of  one  tablespoon  each  of  butter  and  flour,  one  cup  of  milk, 
one-half  teaspoon  of  salt  and  a  dash  of  cayenne.  Spread  a  layer  of 
cabbage  on  the  bottom  of  a  pudding-dish ;  cover  it  with  white  sauce ; 
then  add  a  layer  of  grated  cheese.  Make  a  second  layer  of  cabbage, 
sauce  and  cheese ;  cover  the  top  with  a  layer  of  crumbs,  and  place  it  in 
the  oven.  When  the  sauce  bubbles  through  the  crumbs  it  is  done.  Serve 
in  same  dish. 

STUFFED  CABBAGE.  For  this  select  a  nice  head  of  Savoy 
cabbage.  Pour  over  it  boiling  water,  let  stand  fifteen  minutes,  drain, 
scald  again  and  let  stand  thirty  minutes.  Drain  and  shake  until  dry. 
Make  the  stuffing  as  follows :  Wash  two  heaping  tablespoons  of  rice 
in  cold  water,  then  mix  it  with  a  half-pound  of  sausage  meat,  add  a 
tablespoon  of  onion  and  a  tablespoon  of  chopped  parsley ;  mix  all 
well  together.  Open  the  cabbage  carefully  to  the  very  center;  put  in 
a  half-teaspoon  of  the  mixture,  fold  over  two  or  three  of  the  little 
leaves;  now  cover  these  with  a  layer  of  the  mixture,  fold  over  this  the 

33 


SUBSTITUTES  FOR  MEAT  RECIPES 

ne*xt  layer  of  leaves,  and  so  on  until  each  layer  is  stuffed.  Press  all 
firmly  together,  tie  in  a  piece  of  cheese-cloth,  put  it  into  a  kettle  of 
salted  boiling  water,  and  boil  two  hours.  When  done,  carefully  remove 
the  cloth,  stand  the  cabbage  in  a  deep  round  dish,  pour  over  it  cream 
sauce,  and  serve  very  hot. 

CABBAGE  ROLLS. 

One  head  cabbage 
Stuffing  made  from : 

1   cup  boiled  rice  1   small  onion  grated 

l/2  pound  chopped  raw  meat  Enough   milk   to  moisten 

Salt  and  pepper  to  taste 

Separate  the  leaves  of  the  cabbage.  Wash  them  and  boil  them  in 
water  for  about  ten  minutes.  Then  drain  off  the  water. 

Mix  the  stuffing  in  the  order  given.  Take  one  tablespoon  of  the 
stuffing  and  roll  it  in  each  cabbage  leaf  and  tie  securely,  forming  rolls. 
Brown  the  cabbage  rolls  in  hot  drippings  in  a  pot  and  then  add  a  little 
water  and  cook  slowly  for  about  an  hour ;  then  take  out  the  cabbage 
rolls.  To  the  drippings  in  the  pan  add  two  level  tablespoons  flour  and 
stir  until  it  browns.  Then  add  about  one  cup  of  boiling  water  and 
one-half  teaspoon  kitchen  bouquet,  and  pour  this  sauce  over  the  cab- 
bage rolls. 

TOMATOES 

STUFFED  TOMATOES. 

1  cup  cooked  cereal  1  tablespoon  chopped  parsley 

]/2  teaspoon  salt  2  tablespoons   melted   butter   or 

A  little  pepper  .        drippings 

1  teaspoon  onion  juice 

Remove  the  inside  of  the  tomato ;  fill  with  the  dressing,  and  brown 
in  the  oven. 

CURRIED  TOMATOES. 

1  qt.  stewed  tomatoes  or  1   cup  boiled  rice 

1  qt.-can  of  tomatoes  or  canned         1   teaspoon  curry-powder 
tomato  pulp  Salt  to  taste 

Wash  the  rice  through  several  cold  waters.  Add  the  curry-powder 
and  salt  to  the  tomatoes;  mix  well.  Put  a  layer  of  the  tomatoes  in  the 
bottom  of  a  baking-dish,  then  a  layer  of  the  rice,  then  a  layer  of  toma- 
toes, and  so  on  until  all  is  used,  having  the  last  layer  tomatoes;  sprinkle 
the  top  over  with  bread  crumbs,  place  a  few  bits  of  butter  here  and 
there  over  the  crumbs,  and  bake  in  a  moderate  oven  for  a  half-hour. 
Serve  in  the  dish  in  which  it  was  baked. 

SCALLOPED  TOMATOES.     See  Scalloped  Tomatoes,  page  65. 

CORN 

CORN  PUDDING 

4  cups  corn  3  eggs 

2  cups  }/2   cup   butter  or  butter  substi- 
Salt  tute 

Pepper 

34 


SUBSTITUTES  FOR  MEAT  RECIPES 

Beat  yolks ;  add  corn,  milk,  butter  or  butter  substitute,  salt  and 
pepper.  Pour  into  a  greased  baking-dish ;  add  beaten  whites  and  bake 
in  moderate  oven  one  hour. 

CORN,  TOMATO  AND  CHEESE. 

6  tablespoons  of  drippings  1   clove  garlic 

3/4  cup  canned  or  fresh  grated          2  cups  grated  cheese 
corn  1  teaspoon  salt 

^2  cup  tomato  puree  or  canned          ^>  teaspoon  paprika 
tomato  pulp  4  slices  bread 

Melt  drippings ;  add  cheese,  and  stir  until  it  melts.  Add  corn ;  stir 
for  a  moment,  then  add  tomato,  salt  and  paprika.  Toast  bread  on  one 
side,  rub  lightly  on  the  other  with  garlic  cut  in  half.  Pour  mixture 
over  untoasted  side  and  serve  at  once.  A  poached  egg  is  sometimes 
placed  on  top  of  each  portion,  making  a  very  nutritious  combination. 

CORN  FRITTERS. 

1  cup  canned  or  fresh  grated  T/2  cup  of  milk 

corn  ^2  cup  of  flour 

1  egg  YI  teaspoon  of  salt 

1  teaspoon  baking-powder  2  dashes  of  black  pepper 

To  the  corn  add  the  milk,  the  yolk  of  the  egg,  salt,  pepper  and 
flour;  beat  well.  Beat  the  white  of  the  egg  to  a  stiff  froth,  and  stir  it 
and  the  baking-powder  carefully  into  the  mixture.  Put  lard  or  drip- 
pings into  a  saucepan ;  when  hot,  drop  the  mixture  by  spoonfuls  into 
the  deep  fat.  When  brown  on  one  side,  turn  and  brown  the  other. 
Take  out  with  a  skimmer  (do  not  pierce  them  with  a  fork,  as  it  makes 
them  heavy),  drain  on  brown  paper,  and  serve  very  hot. 

PEPPERS  ' 

STUFFED  PEPPERS.  Use  green  sweet  peppers  of  uniform  size. 
Cut  a  piece  off  the  stem  end,  or  cut  them  in  two  lengthwise,  and  remove 
the  seeds  and  partitions.  Put  them  in  boiling  water  for  five  minutes 
to  parboil.  Fill  each  one  with  a  stuffing  made  of  equal  parts  of  softened 
bread  crumbs  and  minced  meat  (any  left-over  meat)  well  seasoned  with 
salt,  butter,  or  drippings,  and  a  few  drops  of  onion  juice.  Place  them  in 
a  baking-dish  with  water  or  stock  half  an  inch  deep,  and  bake  in  a  mod- 
erate oven  for  half  an  hour.  Serve  them  in  the  same  dish  or  remove 
them  carefully  to  another  dish.  Any  left-over  vegetable  can  be  used  in 
place  of  meat. 

VEGETABLE   HASH.     See  Vegetable   Hash,  page  66. 

FISH 

FISH  IS  A  MOST  EXCELLENT  AND  APPETIZING  SUB- 
STITUTE FOR  MEAT.  FOR  RECIPES,  ETC.,  SEE  PAGES  36 
TO  48  OF  THIS  BOOK. 

35 


FISH 

People  have  got  more  or  less  into  the  habit  of  eating  fish  on  Fridays 
only.  Fish  are  just  as  appetizing  and  nourishing  on  Tuesdays  and 
Thursdays  as  on  Fridays,  and  if  you  and  your  neighbors  will  buy  fish 
any  day  in  the  week  you  will  get  cheaper  fish  and  better  fish.  Hundreds 
of  car-loads  of  fish  are  sent  from  New  York  to  other  cities  because  the 
people  living  here  do  not  appreciate  the  value  of  fish  as  a  food  and  do 
not  buy  it  as  often  as  they  should. 

Every  day  is  fish  day. 

Vary  your  diet  as  much  as  you  can.  You  will  be  more  healthy  if 
you  do. 

Don't  use  meat  so  much.    Use  fish  more. 

Fish  is  just  as  nourishing  as  lean  meat,  and  if  eaten  with  bread, 
potatoes,  etc.,  will  supply  all  the  needs  of  the  body. 

When  you  buy  fish,  see  that  you  get  the  trimmings.  You  are  just 
as  much  entitled  to  them  as  you  are  to  the  trimmings  of  your  meat. 

.  The  meat  part  of  almost  any  fish  may  be  cooked  separately.  If  you 
ask  your  fish  dealer  to  remove  the  meat  part  of  the  fish  for  you,  the 
trimmings  will  consist  of  the  head,  the  skeleton  and  the  fins,  and  these 
can  be  used  for  fish  stock,  out  of  which  can  be  made  excellent  fish  soups 
and  fish  sauces. 

Halibut  costs  from  25  cents  to  30  cents  a  pound.  Market  cod,  Tile 
fish,  Hake  and  Pollock  cost  about  15  cents  less  a  pound  and  can  be 
cooked  in  the  same  way  as  Halibut.  They  can  be  cut  up  into  steaks; 
they  can  be  boiled ;  the  tail  can  be  split  and  broiled  in  the  same  way  that 
you  would  broil  Mackerel  or  Bluefish,  and  they  cost  about  15  cents  less 
a  pound  than  either  Mackerel  or  Bluefish. 

Scrod  can  be  obtained  the  year  around  at  about  10  cents  a  pound. 
(Scrod  is  a  young  cod  split  down  the  back  and  the  backbone  removed, 
except  a  small  portion  near  the  tail.) 

Haddock  costs  about  10  cents  less  a  pound  than  Halibut  and  can  be 
cooked  in  the  same  way.  Cod,  Tile  fish  and  Haddock  are  in  season  all 
the  year  and,  if  properly  cooked,  are  extremely  appetizing. 

When  you  buy  Bluefish,  get  a  large-size  fish.  If  you  buy  a  large 
one  you  will  have  enough  left  over  for  another  meal.  Any  fish  left  over 
can  be  used  to  make  fish  cakes,  or  it  can  be  creamed  and  put  in  a  dish 
and  baked. 

Many  people  go  to  a  fish  store  and  buy  the  filets  of  a  fish  instead  of 
buying  the  whole  fish.  A  filet  of  fish  is  nothing  more  or  less  than  the 
meat  of  the  fish  stripped  from  the  skeleton.  Some  fish  dealers  have 
these  filets  all  ready  on  a  platter  for  sale,  but  if  you  buy  them  that  way 
you  will  pay  about  15  cents  more  a  pound  for  them  than  if  you  bought 
the  entire  fish  and  asked  your  fish  dealer  to  strip  the  fish  off  for  you  and 
give  you  the  trimmings. 

You  will  find  on  the  next  page  a  list  of  the  fish  that  can  be  bought  in 
New  York  at  different  seasons  of  the  year ;  also  directions  as  to  how  to 
cook  them,  how  to  make  various  fish  stews,  fish  chowders,  fish  pud- 
dings, etc 

IT  WILT.  PAY  YOU  TO  TRY  THESE  RECIPES 

AND  BUY  FISH  OFTEN 

36 


FISH  RECIPES 

HOW  TO  TELL  WHEN  FISH  IS  FRESH.  In  fresh  fish  the  eyes 
are  bright,  the  gills  red,  and  the  flesh  firm  and  odorless. 

Put  fish  in  water,  and  if  it  sinks  you  will  know  it  is  fresh.  If  it 
floats,  it  is  a  sign  that  it  is  not  fresh,  and  it  should  not  be  used.  Serious 
illness  is  apt  to  follow  the  eating  of  fish  that  is  not  fresh. 

CLEANING  FISH.  Be  sure  that  the  fish  is  thoroughly  cleaned 
before  cooking  it.  It  should  be  cleaned  as  soon  as  it  is  bought. 

FISH  IN  SEASON.  When  buying  fish,  buy  the  variety  that  is 
most  plentiful  at  the  time.  Do  not  try  to  buy  a  variety  that  is  scarce  or 
out  of  season. 

Cod,  Scrod,  Haddock,  Tile  fish  and  Halibut  can  be  obtained  prac- 
tically all  the  year.  (Scrod  is  a  young  cod  split  down  the  back  and  the 
backbone  removed,  except  a  small  portion  near  the  tail.)  From  about 
the  middle  of  April  to  the  1st  of  November  the  fish  in  season  are  Weak 
fish.  Butter  fish,  Porgies,  Sea  Bass,  Fluke,  Flounder,  Whiting,  Mackerel, 
Shad,  Salmon  and  Bluefish.  Nearly  all  of  these  are  very  abundant  in 
the  spring  of  the  year.  Bluefish  have  been  very  scarce  of  late  and  are 
practically  out  of  the  market. 

During  the  winter  the  fish  in  season  are  Spanish  Mackerel,  Red 
Snapper,  Sea  Trout,  small  Bluefish  and  Smelts. 

FROZEN  FISH.  At  stated  periods  during  the  year,  when  certain 
fish  are  very  plentiful,  they  are  caught  in  such  large  numbers  that  it  is 
impossible  to  dispose  of  all  of  them  immediately  because  of  the  com- 
paratively small  demand  for  fish  on  the  part  of  our  housewives.  This 
surplus  fish  is  sent  to  cold  storage  in  order  that  it  may  be  preserved  and 
eaten  when  the  same  variety  of  fish  cannot  be  freshly  caught.  In  this 
way  you  usually  can  get,  at  any  time  of  the  year,  any  kind  of  fish  you 
particularly  like. 

Fish  that  has  been  properly  frozen  and  kept  in  cold  storage  is  just 
as  good  as  fresh  fish;  it  is  just  as  palatable,  just  as  nutritious.  Many 
housewives  do  not  know  this,  and  as  a  result  they  always  insist  upon 
buying  fresh  fish..  Unscrupulous  dealers  frequently  take  advantage  of 
the  housewives'  demand  for  fresh  fish  and  thaw  out  frozen  fish  and  sell 
it  as  fresh  fish.  As  frozen  fish  costs  about  one-third  less  than  fresh 
fish,  the  housewife  pays  just  that  much  more  than  she  should  for  the 
fish  that  is  sold  her  in  this  way. 

Ask  your  dealer  if  he  keeps  frozen  fish  (cold-storage  fish).  Tell 
him  you  want  to  make  a  practice  of  buying  frozen  fish  in  place  of  fresh 
fish.  See  that  he  sells  it  to  you  for  one-third  less  than  the  price  of 
fresh  fish. 

Frozen  fish  spoils  quickly  if  it  is  kept  for  hours  after  being  thawed 
out.  This  is  why  you  should  not  buy  fish  that  has  been  thawed  out  by 
your  dealer.  You  should  buy  it  while  it  is  still  in  its  frozen  state,  and 
take  it  home  and  thaw  it  out  yourself.  It  is  a  very  simple  matter  to 
thaw  it  out :  just  lay  the  fish  in  cold  water  and  the  ice  will  gradually  melt. 

37 


FISH  RECIPES 

The  fish  should  be  cooked  as  soon  as  it  is  thawed  out.  Frozen  fish  is 
cooked  in  exactly  the  same  way  as  fresh  fish,  and  not  only  tastes  just 
as  good  but  is  just  as  nourishing. 

IN    THESE    DAYS    EVERY    PENNY    COUNTS. 
Here  is  one  way  in  which  you  can  save  one-third  of  the  money  you 
usually  spend  for  fish. 

GENERAL  DIRECTIONS  FOR  COOKING  FISH 

BOILED  FISH.  Small  fish,  such  as  small  Cod  and  Haddock, 
should  be  cooked  whole  in  enough  boiling  water  to  cover,  to  which  is 
added  salt,  lemon  juice  or  vinegar.  Sew  the  fish  in  a  piece  of  muslin  to 
keep  it  from  breaking  to  pieces.  Large  fish  should  be  cut  in  thick  pieces. 

BROILED  FISH.  Small  Cod,  Haddock  and  Mackerel  should  be 
split  down  the  back  and  broiled  whole.  Salmon  and  Halibut  should 
be  cut  in  slices  for  broiling.  Smelts  and  other  small  fish  should  be 
broiled  whole  without  splitting.  ' 

BAKED  FISH.  Bake  on  a  greased  fish  sheet,  or  if  you  have  not  a 
fish  sheet,  two  strips  of  muslin  placed  under  the  fish  will  answer  the 
purpose.  This  will  enable  you  to  lift  the  fish  from  the  pan  when  baked 
without  breaking  it. 

FRIED  FISH.  Wipe  the  fish  dry,  sprinkle  with  salt,  then  dip  in 
flour  or  crumbs,  then  dip  in  egg,  and  again  in  flour  or  crumbs,  and  fry 
in  deep  fat. 

PANNED  FISH.  This  method  of  cooking  is  suitable  for  any  small 
fish  or  such  as  can  be  cut  in  slices.  Have  the  fish  well  cleaned,  seasoned 
with  pepper  and  salt  and  dried  with  a  little  flour,  or,  better  still,  very 
fine  bread  crumbs.  Have  a  large  frying-pan  smoking  hot  with  as  little 
grease  in  it  as  will  keep  the  fish  from  sticking.  Drippings  from  good, 
sweet  salt  pork  is  the  best,  but  any  sweet  dripping  will  do.  When  the 
fat  begins  to  smoke  blue  lay  in  the  fish  and  brown  quickly  on  both  sides, 
then  cover  closely  and  set  back  to  cook  more  slowly,  from  ten  to  twenty 
minutes,  according  to  the  size  of  the  fish.  Bass  in  all  its  varieties  is 
suitable  to  cook  in  this  way;  so  are  Butterfish,  Cisco  (Lake  Herring), 
Herring,  Perch,  Porgies,  Trout,  Weakfish,  etc. 

SAUTE  FISH.  Prepare  your  fish  as  for  frying  and  cook  in  frying- 
pan  with  small  amount  of  fat.  Cod  steaks  and  Smelts  should  be  cooked 
in  this  way. 

SALT  FISH.  Very  salt  fish  should  be  soaked  several  hours  in 
three  or  four  changes  of  warm  water.  Place  the  skin  side  up,  so  that 
salt  crystals  may  fall  away  from  the  under  or  meat  side.  Wipe  care- 
fully and  clean,  then  soak  for  an  hour  in  very  cold  \vater. 

BAKED    FISH 

STUFFING  VOR  BAKED  FISH.  Put  a  large  tablespoon  of 
butter  or  drippings  into  a  saucepan.  When  melted  stir  into  it  1  cup 
of  cracker  or  dry  bread  crumbs,  1  teaspoon  of  chopped  onion,  1  tea- 

38 


FISH  RECIPES 

;poon  chopped  capers,  %  teaspoon  salt,  T/4  teaspoon  pepper,  1  teaspoon 
chopped  parsley.  If  a  moist  stuffing  is  preferred,  add  one-quarter  cup 
of  milk,  stock  or  water. 

BREAD  STUFFING  (for  baked  fish).  Fry  a  tablespoon  01 
chopped  onion  in  a  tablespoon  of  butter  or  drippings.  Add  a  cup 
or  more  of  stale  bread,  which  has  been  soaked  in  hot  water,  then  pressed 
dry ;  then  add  a  tablespoon  each  of  chopped  parsley,  suet  and  celery, 
one-quarter  teaspoon  each  of  salt  and  pepper,  and  a  dash  of  powdered 
thyme  (if  liked). 

BAKED  BASS.  Wash  and  clean  a  fresh  Bass  for  baking,  leaving 
on  the  head.  Stuff  the  fish  with  the  following  mixture :  two  and  one- 
half  cups  of  fine  bread  crumbs  moistened  well  with  any  left-over  drip- 
pings, the  rind  of  a  quarter  of  a  lemon  chopped  very  fine,  and  two  or 
three  sprigs  of  parsley  chopped  fine.  Season  to  taste  with  salt  and  white 
pepper.  When  the  fish  is  well  stuffed,  sew  up  the  opening.  Score  it  on 
each  side  and  in  the  spaces  place  very  thin  slices  of  salt  pork.  Place  the 
fish  in  a  pan  with  a  little  stock,  and  bake  in  a  moderate  oven.  When 
thoroughly  cooked,  carefully  place  it  on  a  hot  dish. 

To  the  gravy  which  is  left  in  the  pan,  add  a  little  tomato  sauce.  Stir 
on  the  top  of  the  range  until  it  comes  to  a  boil.  Strain  and  serve  in  a 
separate  dish. 

BAKED  BLUEFISH.  Select  a  nice  large  Bluefish,  clean,  and 
prepare  it  for  baking.  Wash  it  in  salted  water,  and  after  drying  it  thor- 
oughly, fill  with  stuffing.  Sew  up  the  opening  and  rub  the  fish  all  over 
with  salt.  Then  having  put  small  pieces  of  butter  over  it,  place  it  in  a 
large  pan  with  enough  water  to  cover  the  bottom,  and  bake  in  a  hot 
oven  for  forty-five  or  fifty  minutes.  After  it  begins  to  bake,  sprinkle 
it  with  a  little  salt  and  pepper.  Baste  it  often  with  the  liquid  in  the 
pan.  When  it  is  cooked  and  a  nice  color,  remove  carefully  to  a  hot 
plate.  Do  not  break  it.  Serve  with  a  brown  sauce. 

BAKED  COD.  Select  a  fresh  Cod,  cut  off  the  head  and  fins,  draw, 
wash,  and  split  it  down  the  belly.  Remove  the  bone  from  the  thick 
part  only,  and  make  small  lengthwise  incisions  in  the  skin  in  order  to 
prevent  the  fish  from  curling  while  it  is  cooking.  Put  it  to  soak  for 
three  hours  in  a  dressing  made  as  follows:  Salt,  white  pepper,  a  little 
Worcestershire  sauce,  and  some  sweet  oil.  Drain  and  place  in  a  pan. 
Baste  it  with  the  dressing  and  sprinkle  with  fine  bread  crumbs.  Bake 
in  a  slow  oven.  Add  some  lemon  juice  and  finely  chopped  parsley. 

BAKED  EELS.  Prepare  as  for  frying;  then  put  into  a  baking- 
pan  with  a  little  water,  flour,  pepper,  and  salt.  Bake  twenty  minutes. 
Make  a  gravy  of  the  liquor  in  which  they  were  baked,  adding  a  little 
butter  or  drippings. 

BAKED  FLUKE  (large  Flounders).  Prepare  and  cook  the  same 
as  baked  Bluefish. 

FISH  'LOAF.  Three  pounds  Haddock.  Have  head,  tail,  skin  and 
backbone  removed,  so  you  have  two  slices  of  solid  fish.  You  can  use 
Cod,  but  Haddock  is  better.  On  the  bottom  of  your  baking-pan  put  three 
slices  fat  pork.  On  this  place  one  layer  of  the  fish,  sprinkle  with  salt 

39 


FISH  RECIPES 

and  pepper.  Mix  one  cup  soft  bread  crumbs,  little  salt,  pepper  and  one- 
quarter  cup  of  drippings,  melted,  and  spread  over  the  fish  slice.  Cover 
with  the  other  slice  of  fish,  sprinkle  with  salt  and  pepper  and  place 
three  or  four  slices  of  fat  pork  on  top.  Bake  about  thirty  minutes. 
Just  before  it  is  done  remove  pork,  scatter  one-half  cup  cracker  crumbs 
over  fish,  replace  pork  and  brown  in  oven.  Serve  with  a  white  sauce. 

BAKED  HADDOCK.  Clean  a  four-pound  Haddock.  Sprinkle 
with  salt  inside  and  stuff  and  sew.  Cut  gashes  on  each  side  of  backbone 
and  insert  narrow  strips  of  salt  pork.  Place  on  a  greased  fish  sheet  or 
something  to  raise  it  from  the  bottom.  Sprinkle  with  salt  and  pepper, 
dredge  with  flour,  and  place  around  fish  small  pieces  of  salt  pork.  Bake 
one  hour  in  a  hot  oven,  basting  often.  Serve  with  egg  sauce. 

BAKED  HALIBUT.  Arrange  six  thin  slices  of  fat  salt  pork 
(about  two  and  one-half  inches  square)  in  a  baking-pan.  Wipe  a  two- 
pound  (or  as  much  as  you  happen  to  have)  piece  of  Halibut  with  a  damp 
cloth  and  place  it  in  the  pan.  Cover  the  fish  with  three  tablespoons 
of  melted  drippings  mixed  with  three  tablespoons  of  flour ;  then  cover  the 
top  with  three-quarters  of  a  cup  of  cracker  crumbs  and  arrange  five 
thin  strips  of  fat  salt  pork  over  the  crumbs.  Cover  with  greased  paper 
and  bake  fifty  minutes  in  a  moderate  oven,  removing  the  paper  during 
the  last  fifteen  minutes  to  brown  the  crumbs  and  pork.  Sprinkle  with 
finely  chopped  parsley.  Serve  with  egg  sauce. 

BAKED  TILE  FISH.  Follow  directions  given  for  Baked  Cod  or 
Halibut. 

BAKED  MACKEREL.  Stuff  with  dressing,  dredge  with  salt  and 
flour.  Bake  thirty  minutes,  basting  often  with  water,  butter  or  drip- 
pings and  flour.  Make  a  gravy  with  the  water  in  the  pan  in  which 
the  fish  is  baked.  Always  make  the  gravy  quite  salt.  The  best  way  to 
cook  Mackerel  is  to  broil  it. 

BAKED  SALMON.  Clean  the  fish,  rinse  it,  wipe  it  dry;  rub  it 
well  outside  and  in  with  a  mixture  of  pepper  and  salt,  and  fill  it  with 
stuffing ;  tie  a  thread  around  the  fish,  so  as  to  keep  the  stuffing  in  (take 
off  the  thread  before  serving)  ;  lay  bits  of  butter  or  butter  substitutes 
over  the  fish,  dredge  flour  over  it,  and  put  in  a  dripping-pan ;  put  a  pint 
of  hot  water  in  the  pan  to  baste  with;  bake  one  hour,  if  a  large  fish, 
in  a  quick  oven ;  baste  frequently. 

BAKED  SHAD.  Stuff  it  with  bread  crumbs,  salt,  pepper,  and 
parsley  moistened  well  with  any  left-over  drippings ;  sew  it  up  or  fasten 
a  string  around  it.  Pour  over  it  a  little  water  and  some  fat,  and  bake 
as  you  would  a  fowl.  A  shad  will  require  from  an  hour  to  an  hour  and 
a  quarter  to  bake. 

BAKED  WEAKFISH.     Prepare  and  cook  the  same  as  Baked  Cod. 

COURT  BOUILLON 

Fresh-water  fish  or  others  which  are  without  much  flavor  can  be 
boiled  in  court  bouillon  to  give  them  flavor.  Court  bouillon  is  made  as 
follows : 

40 


FISH  RECIPES 

Fry  in  one  tablespoon  of  fat,  one  chopped  carrot,  one  chopped 
onion,  one  stalk  of  celery.  Then  add  two  quarts  of  hot  water,  one  cup 
of  vinegar,  three  peppercorns,  three  cloves,  one  bay-leaf,  one  teaspoon 
of  salt. 

BOILED  FISH 

BOILED  COD.  Take  the  head  and  shoulders  of  a  good-sized 
Cod.  Scrape  and  wash  clean ;  rub  a  handful  of  salt  into  it ;  flour  a  cloth 
and  pin  the  fish  in  it.  Put  into  boiling  water,  and  boil  half  an  hour. 
Take  the  fish  carefully  from  the  cloth,  and  serve  with  egg  sauce. 

BOILED  HALIBUT.  Take  a  small  Halibut,  or  what  you  require 
from  a  large  fish.  Put  it  into  the  fish  kettle,  with  the  back  of  the  fish 
undermost;  cover  it  with  cold  water,  in  which  a  handful  of  salt  has 
been  dissolved.  When  it  begins  to  boil  skim  it  carefully,  and  then  let 
it  just  simmer  till  it  is  done.  Four  pounds  of  fish  will  require  nearly 
half  an  hour  to  boil  it.  Drain  it,  garnish  with  parsley.  Egg  sauce,  or 
plain  melted  butter  or  butter  substitute  are  served  with  it. 

BOILED  TILE  FISH.     Follow  recipe  for  Boiled  Halibut. 

BOILED  FRESH  MACKEREL.  If  not  cleaned,  open  them  at 
the  gills,  take  out  the  insides,  wash  clean,  and  pin  in  a  fish-cloth.  (Do 
not  use  the  cloth  that  you  use  to  boil  Mackerel  for  any  other  fish.) 
Drop  into  boiling  water,  and  boil  fifteen  minutes.  Serve  with  drawn 
butter  or  drawn  butter  made  with  butter  substitute. 

SALMON,  BOILED  PLAIN.  Rub  the  fish  with  salt.  Have 
ready  a  fish  kettle  with  enough  boiling  water  to  cover  the  fish ;  let  it 
come  rather  slowly  to  the  boil.  Simmer  very  gently  till  done,  allowing 
about  fifteen  minutes  to  each  pound.  Throw  in  one  tablespoon  salt 
just  before  it  is  done.  Serve  with  plain  drawn  butter  sauce,  which  may 
be  made  with  butter  substitute. 

BROILED  FISH 

BROILED  COD.  Split,  wash,  and  wipe  dry  a  small  Cod.  Rub 
the  gridiron  with  a  piece  of  fat,  and  lay  the  fish  upon  it,  being  careful 
to  have  the  inside  downward.  If  the  fish  is  very  thick  cook  thirty  min- 
utes ;  but  for  an  ordinary  one,  twenty  minutes  will  be  sufficient.  Have 
the  dish  in  which  you  intend  serving  it  warm;  place  it  upon  the  fish 
and  turn  the  dish  and  gridiron  over  together.  If  the  fish  sticks  to  the 
gridiron  loosen  it  gently  with  a  knife.  Have  some  butter  or  butter  sub- 
stitute warm,  but  not  melted,  with  which  to  season  it.  Shake  on  a  little 
pepper  and  salt  and  send  to  the  table. 

BROILED  HALIBUT.  Season  the  slices  with  salt  and  pepper. 
Rub  with  fat  on  both  sides.  Roll  in  flour  and  broil  for  ten  minutes  over 
a  clear  fire.  Serve  on  a  hot  dish,  garnishing-  with  parsley.  The  slices  of 
Halibut  should  be  about  an  inch  thick. 

BROILED  TILE  FISH.  Follow  directions  given  for  Broiled 
Halibut. 

BROILED  MACKEREL.  Split  down  the  back  and  clean.  Be 
careful  to  scrape  all  the  thin  black  skin  from  the  inside.  Wipe  dry  and 

41 


FISH  RECIPES 

lay  on  the  gridiron  ;  broil  on  one  side  a  nice  brown,  then  turn  and  brown 
the  other  side;  it  will  not  take  so  long  to  brown  the  side  on  which  the 
skin  is.  (All  fish  should  have  the  side  on  wrhich  the  skin  is  turned  to  the 
fire  last,  as  the  skin  burns  easily  and  coals  are  not  so  hot  after  you  have 
used  them  ten  minutes.)  Season  with  butter  or  butter  substitute,  pep- 
per and  salt. 

BROILED  SCROD.  Scrod  is  young  cod,  and  one  may  weigh 
from  two  and  a  half  to  five  pounds;  the  best  weigh  four  or  five  pounds. 
When  thoroughly  broiled  it  should  be  rich,  flaky,  and  delicious.  Rub 
the  gridiron  with  fat  and  broil  the  inside  of  the  fish  first.  Twenty 
minutes  is  usually  sufficient  to  broil  a  fish  of  ordinary  size.  Season  with 
warmed  butter  or  butter  substitute,  pepper  and  salt. 

BROILED  SALMON.  The  steaks  from  the  center  of  the  fish  are 
best.  Sprinkle  with  salt  and  pepper,  spread  on  a  little  butter  or  butter 
substitute,  and  broil  over  a  clear  but  slow  fire. 

BROILED  SHAD.  Scrape,  split,  wash,  and  dry  the  Shad  on  a 
cloth ;  season  with  pepper  and  salt ;  grease  the  gridiron  well ;  as  soon 
as  it  is  hot  lay  the  shad  on  to  broil  with  the  inside  downward.  One  side 
being  well  browned,  turn  it.  It  should  broil  a  quarter  of  an  hour  or 
more,  according  .to  the  thickness.  Butter  well  and  send  to  table  hot. 

BROILED  SMELTS.  Split  the  Smelts  down  the  back  and  remove 
the  bone.  Lay  them  on  a  hot  broiler,  which  has  been  rubbed  with  fat, 
to  prevent  sticking.  Broil  over  hot  coals  for  two  minutes  on  each  side. 
Put  into  a  dish  some  Bechamel  sauce,  and  lay  the  broiled  fish  on  the 
sauce,  or  they  may  be  spread  with  maitre  d'hotel  sauce.  Serve  at  once 
while  very  hot. 

FRIED  FISH 

FRIED  COD.  Remove  the  skin  (ask  the  fish  dealer  to  remove  it 
for  you)  ;  cut  in  square  pieces  and  remove  the  backbone.  Scrape  all  the 
fish  from  the  bones,  and  press  it  with  a  knife  into  the  larger  pieces. 
Season  with  salt  and  pepper  and  roll  in  fine  white  corn-meal.  Lay  the 
fish  in  hot  fat  and  cook  brown  on  each  side.  Drain  on  soft  paper  and 
serve  hot.  Garnish  with  slices  of  lemon. 

Any  fish  having  firm  white  flesh  can  be  prepared  in  this  manner 
and  it  is  a  vast  improvement  on  the  old  method  of  sending  all  the  bones 
to  the  table. 

FRIED  EELS.  After  skinning,  cleaning,  and  washing  them,  cut 
them  into  short  pieces,  and  dry  them  well  with  a  soft  cloth.  Season 
them  with  salt  and  pepper,  flour  them  thickly,  and  fry  them  in  boiling 
fat;  when  nicely  browned,  drain  and  dry  them,  and  send  to  the  table 
writh  plain  melted  butter  or  butter  substitute  and  a  lemon,  or  with  fish 
sauce.  Eels  are  sometimes  dipped  into  batter  and  then  fried,  or  into 
egg  and  dried  bread  crumbs. 

FRIED  HADDOCK.     Follow  same  directions  as  for  fried  Cod. 

FRIED  HA.LIBUT.  Let  the  slices  lie  in  cold  salted  water,  to  which 
has  been  added  one  cup  of  vinegar,  for  ten  or  fifteen  minutes.  Dry  them 

42 


FISH  RECIPES 

afterwards  thoroughly  by  wiping  with  a  towel,  and  dusting  cracker  meal 
on  both  sides.  Lay  them  in  smoking  hot  fat,  and  they  will  be  well 
cooked  and  of  a  pale  brown  in  three  or  five  minutes,  according  to  thick- 
ness of  the  slices. 

FRIED  TILE  FISH.     Follow  directions  given  for  Fried  Halibut. 

FRIED  MACKEREL.  Prepare  the  Mackerel  as  for  broiling. 
Sprinkle  a  little  salt  over  the  mackerel,  then  fry  a  nice  brown  in  hot  fat. 

FRIED  PERCH.  Scale  and  clean  them  perfectly;  dry  them  well, 
flour  and  fry  them  in  .hot  fat.  Serve  with  parsley. 

FRIED  SHAD  ROE.  Wash  and  wipe ;  fry  twenty  minutes  in  hot 
fat  in  a  frying-pan,  turning  at  the  end  of  fifteen  minutes.  Season,  dish 
on  a  hot  platter. 

FRIED  SMELTS.  The  best  way  to  cook  Smelts  is  to  fry  them, 
although  they  are  sometimes  baked.  Open  them  at  the  gills.  Draw 
each  Smelt  separately  between  your  finger  and  thumb,  beginning  at  the 
tail ;  this  will  press  the  insides  out.  (Some  persons  never  take  out  the 
insides,  but  it  should  be  done  as  much  as  in  any  other  fish.)  Wash  them 
clean,  and  let  them  drain  in  a  colander;  then  salt  and  roll  in  a  mixture 
half  flour  and  half  corn-meal.  Have  about  two  inches  deep  of  hot 
fat  in  the  frying-pan  (drippings  if  you  have  them)  ;  into  this  drop  the 
Smelts,  and  fry  brown.  Do  not  put  so  many  in  that  they  will  be 
crowded ;  if  you  do,  they  will  not  be  crisp  and  brown. 

FILLET  OF  SOLE  OR  FLOUNDERS.  Take  two  Soles  or 
Flounders  ;  divide  them  from  the  backbone,  remove  the  heads,  fins,  and 
tails.  Sprinkle  the  inside  with  pepper,  salt,  and  the  juice  of  half  a  lemon. 
Roll  in  the  shape  of  a  corkscrew,  then  roll  them  in  egg,  then  bread 
crumbs,  then  in  egg,  and  bread  crumbs  again.  Fry  in  hot  fat  and  serve 
with  Tartare  or  any  other  sauce. 

SALT  FISH 

BLOATERS.  Take  off  head  and  split  open  and  clean.  Put  fish 
into  frying-pan,  cover  with  cold  water  and  bring  to  boiling  point.  Pour 
off  water  and  fry. 

CREAMED  SALT  CODFISH.  Pick  in  small  pieces  one  cup  Salt 
Codfish  ;  cover  with  lukewarm  water  and  let  stand  on  back  of  range  until 
softened.  Melt  one  tablespoon  butter  or  butter  substitute,  add  one 
tablespoon  flour,  and  pour  on  gradually  one  cup  hot  milk.  Add  fish, 
and  serve  on  a  hot  platter. 

SALT  CODFISH  BALLS.  Trim  and  soak  a  piece  of  Salt  Codfish 
in  cold  water  for  six  or  seven  hours,  and  during  that  time  change  the 
water  two  or  three  times.  Shred  it.  Should  it  be  too  salt  after  shred- 
ding, freshen  it  by  frequent  changes  of  cold  water.  There  should  be  one 
quart  of  the  shredded  fish.  Cover  it  with  water  and  let  it  simmer 
gently  until  tender.  It  will  not  take  very  long.  Should  you  boil  it  too 
much,  you  might  harden  it.  Have  ready  six  good-sized,  fresh-boiled 
potatoes,  and  mash  them  while  hot,  or  use  two  cups  of  boiled  rice.  Have 
"•he  fish  drained,  pounded,  and  rubbed  through  a  sieve,  and  mix  with  the 

43 


FISH  RECIPES 

« 

potatoes  or  rice  three  well-beaten  eggs.  Season  to  taste  with  salt — if 
necessary — and  white  pepper,  also  a  small  lump  of  butter  or  drippings. 
Drop  by  the  tablespoonful  into  a  pan  of  boiling  hot  fat  and  fry  until 
a  delicate  brown.  Drain  on  brown  paper  and  serve  very  hot. 

BAKED  SALT  CODFISH.  Take  one  teacup  of  Salt  Codfish  picked 
up  fine,  two  teacups  of  mashed  potatoes  or  rice,  one  pint  of  milk.  Mix 
them  well  together  and  then  add  two  eggs  well  beaten.  Stir  them  in 
thoroughly  and  then  add  four  tablespoons  of  drippings,  melted,  and 
salt  and  pepper  to  taste.  Put  in  a  baking-dish  and  bake  twenty  or 
thirty  minutes. 

FISH  HASH.  Follow  same  direction  as  for  fish  hash  made  with 
left-over  fish  (see  Fish  Hash,  page  45),  but  salt  fish  must  be  soaked  for 
several  hours. 

BAKED  FINNAN-HADDIE.  Place  fish  in  cold  water,  then  place 
on  fire  and  let  it  come  to  a  boil ;  then  remove  skin  and  place  in  a  pan 
with  two  tablespoons  of  fat ;  bake  in  a  moderate  oven  tweny-five  or 
thirty  minutes. 

BOILED  FINNAN-HADDIE.  Place  fish  in  boiling  water  and 
boil  for  twenty  minutes;  serve  with  egg  sauce  or  drawn  butter. 

BROILED  FINNAN-HADDIE.  First  heat  broiler  and  grease 
well  to  keep  from  sticking;  then  place  fish  on  broiler,  meat  side  to  the 
fire,  and  cook  slowly  fifteen  minutes,  being  careful  not  to  burn.  Butter 
and  pepper  to  suit  taste.  Butter  substitute  may  be  used  in  place  of 
butter. 

CREAMED  FINNAN-HADDIE.  Tear  Haddies  into  small  strips ; 
wash  clean  and  place  in  saucepan  with  quart  of  water;  let  it  simmer  half 
an  hour ;  then  pour  off  water  and  add  one  pint  of  fresh  milk.  When  this 
comes  to  boil,  thicken  with  one  tablespoon  of  flour;  let  it  boil  five 
minutes  and  add  butter  or  butter  substitute  (size  of  a  walnut)  and  a 
little  pepper,  and  serve. 

KIPPERED  HERRING.  Remove  fish  from  can  and  arrange  on  a 
platter  that  may  be  put  in  the  oven.  Sprinkle  with  pepper,  brush  over 
with  lemon  juice  and  melted  butter  or  drippings,  and  pour  over  the 
liquor  left  in  the  can.  Heat  thoroughly  and  garnish  with  parsley  and 
slices  of  lemon. 

CREAMED  SALT  MACKEREL.  Soak  the  Mackerel  for  twelve 
hours  or  more,  with  the  skin  side  up,  and  change  the  water  several  times. 
Simmer  it  for  fifteen  or  twenty  minutes;  and,  if  convenient,  have  in  the 
water  one  teaspoon  of  vinegar,  one  bay-leaf,  one  slice  of  onion,  and  a 
sprig  of  parsley.  Place  carefully  on  a  hot  dish,  and  pour  over  it  a  cream 
sauce. 

BOILED  SALT  MACKEREL.  Wash  the  Mackerel,  and  soak  over 
night  in  clear  cold  water.  Put  them  on  to  boil  in  cold  water,  and  boil 
gently  thirty  minutes.  Serve  with  drawn  butter  or  sauce  made  with 
butter  substitute. 

BROILED  SALT  MACKEREL.  Soak  the  Mackerel  for  twelve 
hours  or  more,  with  the  skin  side  up,  and  change  the  water  several  times. 
Simmer  it  for  fifteen  or  twenty  minutes ;  if  convenient,  have  in  the  water 

44 


FISH  RECIPES 

one  tablespoon  of  vinegar,  one  bay-leaf,  one  slice  of  onion,  and  a  sprig 
of  parsley.  Then  broil  and  spread  with  butter  or  drippings,  pepper, 
lemon  juice  and  chopped  parsley. 

HOW  TO  USE  LEFT-OVER  FISH 

CREAMED  FISH.  Pick  the  fish  into  small  pieces  and  heat  in 
milk.  Melt  one  tablespoon  of  butter  or  drippings,  add  one  tablespoon 
of  flour,  and  pour  on  gradually  one  cup  hot  milk.  Stir  until  it  thickens 
slightly.  Add  fish  and  cook  gently  for  one  minute.  Turn  on  a  hot 
platter  and  garnish  with  slices  of  hard-boiled  eggs. 

CURRIED  COD.  Two  slices  large  Cod,  or  remains  of  any  Codfish, 
two  tablespoons  of  fat,  melted,  one  onion  sliced,  a  teacup  of  stock  or 
water,  thickening  of  drippings  and  flour,  one  tablespoon  of  curry  powder, 
one-quarter  pint  of  milk,  salt  and  pepper  to  taste.  Flake  the  fish,  and 
fry  to  a  nice  brown  with  the  fat  and  onions ;  put  this  in  a  stew-pan, 
add  the  stock  and  thickening,  simmer  for  ten  minutes.  Stir  the  curry- 
powder  into  the  cream  sauce ;  put  it  with  the  seasoning  into  the  fish 
mixture,  and  serve. 

FISH  BALLS.  Take  any  left-over  fish,  put  it  in  your  chopping 
tray,  being  careful  that  there  are  no  bones  in  it;  chop  fine.  Pare  and 
boil  potatoes  enough  to  have  twice  the  quantity  of  potatoes  that  you 
have  of  fish.  When  cooked  turn  them  into  the  tray  with  the  fish,  mash 
fine,  and  make  into  balls  about  the  size  of  an  egg.  Flour  the  outside 
lightly;  have  the  fat  hot,  and  fry  a  light  brown.  Rice  may  be  used  in 
place  of  potatoes. 

FISH  CROQUETTES. 

2  cups  cold  cooked  fish  1  cup  croquette  sauce 

Salt  and  pepper  'Lemon  juice  and  onion  juice 

1  tablespoon  chopped  parsley 

Mix  all  ingredients;  add  more  lemon  juice  if  needed.  Shape,  dip  in 
crumbs,  egg  and  crumbs,  fry  in  smoking  hot  deep  fat. 

One  cup  tomato  or  canned  tomato  pulp  may  be  substituted  for  the 
one  cup  milk  or  stock  in  croquette  sauce. 

SAUCE  FOR  CROQUETTE  MIXTURES. 

3  tablespoons    butter    or    drip-       Salt  and  pepper 
pings  Celery  salt 

5  tablespoons  flour  Lemon  juice 

1  cup  stock  or  milk  Few  drops  onion  juice 

Melt  butter  or  drippings ;  add  flour,  seasonings  and  milk.  Cook 
until  thick.  This  sauce  is  sufficient  to  thicken  two  cups  of  meat, 
for  all  kinds  of  croquettes.  It  may  be  varied  by  adding  two  egg  yolks 
or  one  egg. 

FISH' HASH.  Prepare  the  fish  as  for  fish  balls;  chop  fine  cold 
potatoes,  and  mix  with  the  fish  or  use  rice  in  place  of  potatoes.  Turn 
the  hash  into  the  frying-pan  with  two  tablespoons  of  hot  fat ;  add  half  a 
cup  of  boiling  water;  let  this  heat  slowly,  stirring  often;  then  spread 

45 


FISH  RECIPES 

smoothly,  and  brown,  being  careful  not  to  let  it  burn.     When  brown 
fold  it  as  you  would  an  omelet. 

FISH  WITH  TOMATO  SAUCE.  One  cup  tomatoes  or  canned 
tomato  pulp,  one-half  cup  water,  one-half  of  an  onion  sliced.  Cook 
tomatoes,  water  and  onion  twenty  minutes.  Melt  one  tablespoon  of  drip- 
pings and  add  one  tablespoon  of  flour,  stir  into  hot  mixture,  add  one- 
half  teaspoon  salt  and  one-eighth  teaspoon  pepper,  cook  until  it  thickens ; 
then  strain.  Put  fish  in  a  baking-dish  and  pour  the  tomato  sauce  around 
it.  Bake  from  fifteen  to  twenty  minutes  in  a  moderate  oven. 

FISH  WITH  GREEN  PEPPER.  One  and  three-quarters  cups 
cold  cooked  fish,  one  cup  white  sauce,  one-half  small  green  pepper,  one- 
half  slice  onion  or  flavor  to  taste  with  extract  of  onion,  salt  and  pepper. 

Cut  a  slice  from  stem  end  of  pepper,  remove  every  seed  and  parboil 
pepper  fifteen  minutes.  Make  a  white  sauce  with  one  cup  milk,  two 
tablespoons  butter  or  drippings,  two  tablespoons  flour,  bit  of  bay-leaf, 
sprig  of  parsley,  salt  and  pepper  to  taste,  scalding  the  milk  with  the 
parsley  and  bay-leaf.  Cook  the  onion  finely  chopped  in  the  butter  or 
drippings  three  minutes,  or  flavor  with  onion  extract  to  taste;  add  the 
flour  when  well  mingled,  the  milk,  salt  and  pepper ;  when  thickened  and 
smooth  add  the  fish  broken  into  flakes  and  the  green  pepper  cut  into 
narrow  strips ;  heat  thoroughly,  and  serve. 

FISH  PUDDING.  2  cups  boiled  Halibut,  half  cup  of  milk,  one  and 
one-half  tablespoons  of  butter  or  drippings,  half  tablespoon  of  flour,  one 
and  one-half  teaspoons  salt,  quarter  teaspoon  pepper,  half  teaspoon  onion 
juice,  two  eggs. 

Pound  the  fish  until  it  is  thoroughly  mashed,  then  rub  it  through  a 
sieve;  season  the  fish  pulp  with  salt,  pepper,  and  onion  juice.  Put  the 
butter  or  drippings  into  a  saucepan ;  when  melted  add  the  flour  and  cook 
for  a  few  minutes ;  then  add  the  milk  slowly,  stirring  constantly  until 
well  scalded;  then  add  the  fish  pulp,  take  from  the  fire,  add  the  beaten 
eggs,  and  mix  thoroughly. 

Grease  well  a  mold  holding  a  pint  or  a  little  more ;  put  in  the  mixture, 
pressing  it  well  against  the  sides  to  remove  any  air  bubbles.  Cover  the 
mold  with  a  greased  paper,  and  set  in  a  pan  of  warm  water  covering 
one-half  the  mold.  Place  in  moderate  oven  for  thirty  minutes,  and  do  not 
let  the  water  boil. 

FISH  TOAST.    One  cup  flaked  cold  fish,  free  from  skin  and  bones. 

Heat  in  water  sufficient  to  moisten ;  add  butter  or  drippings,  pepper  and 

salt.     When  hot  pour  on  slice  of  buttered  toast;  garnish  with  poached 

eggs. 

SALMON  LOAF. 

y2  cup  salmon,  fresh  or  canned  ^  cup  milk 

Y-2.  cup  stale  bread  crumbs  */2  teaspoon  lemon  juice 

1  beaten  egg  ^  teaspoon  onion  juice 

Salt  and  pepper  to  taste 
Mix  all  the  «•<•       e  together;  put  in  a  greased   baking-dish   or  any 

greased    tins    or   custard-cups    and    bake    in    moderate   oven    for    about 

twenty  minutes. 

46 


FISH  RECIPES 


SALMON  AND  RICE.  Form  freshly  boiled  rice  into  flat  cakes, 
brown  slightly  in  fat  on  both  sides  and  place  on  a  warmed  platter.  Warm 
Salmon  .that  has  been  left  over  and  spread  over  the  rice.  Over  this  pour 
a  white  sauce  into  which  has  been  stirred  the  whites  of  two  hard-boiled 
eggs  cut  in  dice.  Garnish  with  the  yolks  cut  into  slices. 

SCALLOPED  FISH.  Two  cups  cold  fish  (Cod,  Haddock,  Tile  fish 
or  Halibut),  one  and  one-half  cups  milk,  one  slice  onion,  blade  of  mace, 
bit  of  bay-leaf,  three  teaspoons  drippings,  three  tablespoons  flour,  one- 
half  teaspoon  salt,  one-eighth  teaspoon  pepper,  one-half  cup  crumbs  fried 
in  drippings. 

Scald  the  milk  with  onion,  mace  and  bay-leaf.  Remove  seasonings. 
Melt  the  drippings,  add  flour,  salt  and  pepper,  then  gradually  the  milk. 
Boil  three  minutes.  Put  one-half  the  fish  in  a  greased  baking-dish, 
sprinkle  with  salt  and  pepper  and  pour  over  one-half  the  sauce.  Repeat, 
cover  with  crumbs,  and  bake  until  the  crumbs  are  brown  in  a  hot  oven. 

FISH  SOUPS 

FISH  STOCK.  Put  all  the  trimmings  from  the  fish,  such  as  the 
skeleton,  head,  fins,  etc.,  into  a  saucepan,  and  add  enough  water  to  cover. 
Let  simmer  for  two  or  three  hours.  Then  add  carrot,  parsley,  onion,  and 
simmer  for  one  hour  more.  Strain  through  a  coarse  strainer.  This  is  a 
good  foundation  for  fish  soups  and  fish  sauce.  Left-over  fish  and  fish 
bones  can  also  be  utilized  in  preparing  this  stock. 

FISH  SOUP  FROM  TRIMMINGS.  Put  into  a  saucepan  a  carrot 
and  parsley  and  fry  them  until  they  are  reddish  in  color.  Then  add 
two  pints  of  cold  water  and  the  bones,  head  and  fins.  Simmer  for  an 
hour.  Take  out  the  bones  and  put  the  rest  through  a  coarse  strainer. 
Then  thicken  with  two  tablespoons  of  drippings  and  two  tablespoons  of 
flour  rubbed  together,  season  to  taste.  This  fish  soup  can  be  varied  by 
adding  the  pulp  of  any  left-over  vegetables. 

FISH  STEW 

COD,  HADDOCK,  TILE  FISH  OR  HALIBUT.  Remove  the  meat 
from  the  bones.  Cut  up  one-half  of  the  fish  and  put  it  into  a  saucepan 
with  two  or  three  onions  and  fry  in  drippings.  Add  a  quart  of  water  and 
the  bones  pounded.  Let  simmer  for  two  or  three  hours.  Then  put  the 
mixture  through  a  strainer  and  return  it  to  the  saucepan.  Cut  the  other 
half  of  the  fish  into  half-inch  pieces.  Add  them  to  what  is  in  the  sauce- 
pan and  boil  gently  for  ten  or  fifteen  minutes.  Then  thicken  with  two 
tablespoons  of  flour  moistened  with  a  little  fish  stock  if  you  have  it  on 
hand ;  if  not,  use  cold  water.  Season  to  taste. 

FISH  CHOWDERS 

FISH  CHOWDER,  No.  1.  Take  three  or  four  pounds  of  fresh 
Haddock  or  Cod  and  cut  in  pieces  of  three  inches  square.  Place  in  the 
bottom  of  your  kettle  five  or  six  slices  of  salt  pork,  fry  brown,  then  add 

47 


FISH  RECIPES 

three  onions  sliced  thin,  and  fry  those  brown.  Remove  the  kettle  from 
the  fire,  and  place  on  the  onions  and  pork  a  layer  of  fish.  Sprinkle  over  it 
a  little  pepper  and  salt,  then  a  layer  of  pared  and  sliced  potatoes,  then  a 
layer  of  fish  and  potatoes,  till  the  fish  is  used  up.  Cover  with  water, 
and  let  it  boil  for  half  an  hour.  Pound  six  biscuits  or  crackers  fine  as 
meal,  and  pour  into  the  pot ;  and,  lastly,  add  a  pint  of  milk ;  let  it  scald 
well,  and  serve. 

FISH  CHOWDER,  No.  2.  This  is  the  every-day  style  of  fish 
chowder  among  the  fishermen's  families :  Wash  and  cut  in  chunks 
two  pounds  of  fresh  Cod  or  Haddock.  Pare  and  thinly  slice  one  quart 
of  potatoes  (or  as  many  as  you  prefer)  and  place  in  cold  water  until  you 
are  ready  for  them.  Add  one  large  onion  sliced,  and  fry  slowly  for  a 
very  few  minutes  in  two  tablespoons  of  drippings.  Then  in  your  kettle 
place  a  layer  of  fish  and  one  of  potatoes,  salt  and  pepper,  and  continue 
that  way  until  all  is  used,  potatoes  on  top.  Cover  with  cold  water  and  let 
come  to  boil,  then  boil  slowly  or  simmer,  until  potatoes  are  done.  Mix 
one  tablespoon  flour  with  one  of  drippings,  add  to  chowder  with  one 
pint  milk.  Allow  to  come  to  boiling  point  once  more,  add  a  few  halved 
crackers  and  serve  very  hot.  Cheap  and  delicious. 

FISH  SALADS 

HERRING  SALAD.  Soak  over  night  three  Holland  Herrings,  cut 
in  small  pieces.  Cook  and  peel  eight  medium  potatoes  and  when  cold 
chop  with  two  small  cooked  red  beets,  two  onions,  three  hard-boiled 
eggs;  mix  with  a  sauce  of  sweet-oil,  vinegar,  stock,  pepper  and  mustard 
to  taste. 

FISH  SALAD.  Any  cold  boiled  or  baked  fish  may  be  made  into 
salad,  allowing  one  head  of  lettuce  and  a  half-pint  of  mayonnaise  or  salad 
cream  to  every  pint  of  the  picked  fish.  Any  cold  left-over  vegetables  may 
be  added  to  the  salad. 

SALAD  CREAM  FOR  FISH  SALADS.  One-half  tablespoon 
salt,  one-half  tablespoon  mustard,  three-quarters  tablespoon  sugar,  one 
egg  slightly  beaten,  two  and  one-half  tablespoons  melted  butter,  three- 
quarters  cup  milk,  and  one-fourth  cup  vinegar.  Mix  ingredients  in 
order  given,  adding  vinegar  very  slowly.  Cook  over  boiling  water, 
stirring  constantly  until  mixture  thickens,  strain  and  cool. 


48 


VEGETABLES 

In  buying  vegetables  buy  those  that  are  in  season  and  not  those 
that  are  getting  scarce  and  therefore  more  expensive. 

In  buying  vegetables  select  them  yourself  and  see  that  they  are 
fresh.  This  is  all-important.  There  are  tricks  in  all  trades,  including 
the  vegetable  trade. 

You  will  find  you  will  get  more  potatoes  if  you  will  buy  them  by 
weight  and  not  by  measure. 

Never  buy  sprouting  potatoes.  Serious  illness  has  been  known  to 
follow  their  use. 

To  test  potatoes,  take  the  two  halves  and  put  them  together;  if 
they  are  juicy  enough  to  stick  together  you  have  a  good  potato. 

In  buying  cabbage,  be  sure  you  get  a  hard,  heavy  head,  with  crisp, 
white  leaves  and  with  the  stalk  cut  close  to  the  head.  Many  a  large 
head  of  cabbage  looks  heavy,  but  on  taking  it  in  your  hand  you  will  find 
it  is  very  light.  A  light-weight  head  of  cabbage  should  only  be  bought 
at  a  reduced  price. 

In  buying  beets,  choose  those  with  dirty  roots  and  fresh,  green 
leaves.  This  shows  that  they  have  not  been  soaked  to  freshen  them. 

In  buying  summer  squash,  choose  one  light  yellow  in  color.  The 
shell  should  be  tender  enough  to  be  broke  with  the  finger  nail. 

In  buying  winter  squash,  choose  one  that  has  no  soft  spots.  Choose 
a  medium  size  one ;  the  larger  ones  are  very  seedy. 

In  buying  cauliflower,  choose  a  firm,  white  head  with  fresh  green 
leaves. 

Li  buying  onions,  be  sure  that  they  are  firm  and  hard. 

In  buying  celery,  choose  a  bunch  with  crisp  white  leaves.  Use  the 
outside  pieces  for  soup  and  the  inside  pieces  for  the  table. 

In  buying  summer  carrots  see  that  the  leaves  are  green  and  fresh. 
In  buying  winter  carrots  choose  the  smaller  ones. 

In  buying  string  beans,  break  a  pod ;  it  should  be  brittle ;  strings 
should  be  delicate  and  bean  very  small. 

In  buying  lima  beans,  buy  green,  juicy  pods ;  the  small-veined  beans. 

In  buying  corn,  see  that  the  silk  is  brown.  Tear  open  the  husk  and 
see  that  the  ear  is  well  filled  with  well  developed  kernels.  Try  a  kernel 
with  your  nail ;  sweet  milky  juice  should  flow. 

In  buying  peas,  see  that  the  pods  are  green  and  brittle  and  that  the 
peas  are  green.  Young  peas  are  small. 

In  buying  spinach,  choose  that  with  leaves  fresh  and  dirty.  If  clean, 
they  have  wilted  and  been  soaked  to  revive  them. 

In  buying  tomatoes,  choose  those  that  are  firm,  smooth  and  evenly 
red,  with  no  decayed,  bruised  or  green  spots. 

In  the  chapter  of  this  book  entitled  "Vegetable  Recipes"  you  will 
find  a  great  deal  of  useful  information  as  to  how  to  prepare  and  cook  a 
great  many  different  vegetables. 

49 


VEGETABLE  RECIPES 

GENERAL  DIRECTIONS 

All  green  vegetables,  roots,  and  tubers  should  be  crisp  and  firm 
when  put  on  to  cook.  If  for  any  reason  a  vegetable  has  lost  its  firmness 
and  crispness  it  should  be  soaked  in  very  cold  water  until  it  becomes 
plump  and  crisp.  With  new  vegetables  this  will  be  only  a  matter  of 
minutes,  while  old  roots  and  tubers  often  require  many  hours.  All 
vegetables  should  be  thoroughly  cleaned  just  before  being  put  on  to 
cook.  Vegetables  that  form  in  heads,  such  as  cabbage,  cauliflower, 
and  Brussels  sprouts,  should  be  soaked,  heads  turned  down,  in  salted 
cold  water,  to  which  a  few  spoonfuls  of  vinegar  may  be  added.  If  there 
are  any  worms  or  other  forms  of  animal  life  in  these  vegetables,  they 
will  crawl  out.  To  secure  the  best  results  all  vegetables  except  dried 
peas,  beans,  etc.,  must  be  put  in  boiling  water,  and  the  water  must  be 
made  to  boil  again  as  soon  as  possible  after  the  vegetables  have  been 
added,  and  must  be  kept  boiling  until  the  cooking  is  finished. 

To  secure  the  most  appetizing  and  palatable  dishes,  only  fresh 
tender  vegetables  should  be  cooked.  If,  however,  green  beans,  peas, 
etc.,  have  grown  until  a  little  too  old,  a  very  small  amount  of  baking-soda 
added  to  the  water  in  which  they  are  boiled  makes  them  more  tender, 
it  is  commonly  believed,  and  helps  to  retain  the  color.  Too  much  soda 
injures  the  flavor,  and  an  excess  must  be  carefully  avoided.  A  little 
soda  may  also  be  used  to  advantage  if  the  water  is  quite  hard.  Peas 
may  be  boiled  for  fifteen  or  twenty  minutes  in  the  water  to  which  the 
soda  has  been  added,  then  cooked  the  same  as  peas  with  pork  (page  56). 

During  the  cooking  of  all  vegetables  the  cover  must  be  drawn  to 
one  side  of  the  stew-pan.  All  vegetables  should  be  thoroughly  cooked, 
but  the  cooking  should  stop  while  the  vegetable  is  still  firm.  This,  of 
course,  does  not  apply  to  vegetables  that  are  cooked  in  soups,  purees 
(thick  strained  soups),  etc.  The  best  seasoning  for  most  vegetables  is 
salt  and  good  butter  or  drippings.  Vegetables  that  are  blanched  and  then 
cooked  with  butter  or  drippings  and  other  seasonings  and  very  little 
moisture  are  more  savory  and  nutritious  than  when  all  the  cooking  is 
done  in  a  good  deal  of  clear  water. 

BLANCHING  VEGETABLES  AS  A  COOKING 

PROCESS 

Blanching  is  a  cooking  process  often  used  with  vegetables,  since  it 
removes  the  strong  taste  and  improves  the  quality.  It  is  also  conve- 
nient, since  blanching  may  be  done  at  any  time,  and  the  cooking  com- 
pleted in  a  very  short  time  when  the  dish  is  to  be  served. 

Have  a  large  stew-pan  half  full  of  rapidly  boiling  water.  Add  a 
tablespoon  of  salt  for  every  two  quarts  of  water.  Have  the  vege- 
tables cleaned  and  well  drained.  Drop  them  into  the  boiling  water,  and 
bring  the  water  back  to  the  boiling  point  as  quickly  as  possible.  Boil 
rapidly,  with  the  cover  partially  or  wholly  off  tlje  stew-pan,  five  to 

50 


VEGETABLE  RECIPES 

twenty  minutes,  depending-  upon  the  vegetable,  then  drain  oft  the  water. 
If  the  cooking  of  the  vegetable  is  not  to  be  finished  at  once,  pour  cold 
water  over  the  vegetable  to  cool  it  quickly,  then  drain  and  set  aside 
until  needed.  If  the  cooking  is  to  be  continued  at  once,  it  will  not  be 
necessary  to  rinse  the  vegetable  with  cold  water.  To  complete  the 
cooking  the  vegetable  should  be  put  in  a  small  stew-pan  with  butter 
or  drippings  and  the  other  seasonings  and  cooked  gently  until  done.  A 
few  spoonfuls  of  liquid  will  be  required  for  every  quart  of  very  juicy 
vegetables,  and  half  a  pint  of  liquid  for  drier  vegetables.  The  stew-pan 
should  be  covered,  only  a  slight  opening  being  left  for  ventilation.  All 
vegetables  cooked  in  this  manner  should  be  cut  rather  small  either  before 
or  after  the  blanching. 

WASTE  IN  PREPARING  VEGETABLES 

In  preparing  vegetables  for  the  table  the  careful  cook  will  remove 
all  inedible  portions  and  will  see  to  it  that  the  total  amount  of  refuse 
is  as  small  as  is  consistent  with  good  quality.  Thin  paring  of  potatoes 
and  other  vegetables  is  an  economy  which  it  is  worth  while  to  prac- 
tice, and  is  an  easy  way  of  decreasing  useless  loss.  When  potatoes  are 
cooked  in  their  skins  there  is  absolutely  no  waste.  A  great  deal  of  the 
potato  is  wasted  in  paring  or  scraping  it ;  some  nourishment  is  also  lost 
in  paring  or  scraping. 

TO  BOIL  CABBAGE 

Cut  a  small  head  of  cabbage  into  four  parts,  cutting  down  through 
the  stock.  Soak  for  half  an  hour  in  a  pan  of  cold  water  to  which  has 
been  added  a  tablespoon  of  salt;  this  is  to  draw  out  any  insects  that 
may  be  hidden  in  the  leaves.  Take  from  the  water  and  cut  into  slices. 
Have  a  large  stew-pan  half  full  of  boiling  water ;  put  in  the  cabbage, 
pushing  it  under  the  water  with  a  spoon.  Add  one  tablespoon  of  salt 
and  cook  from  twenty-five  to  forty-five  minutes,  depending  upon  the 
age  of  the  cabbage.  Turn  into  a  colander  and  drain  for  about  two  min- 
utes. Put  in  a  chopping-bowl  and  mince.  Season  with  butter  or  drip- 
pings, pepper,  and  more  salt  if  it  requires  it.  Allow  a  tablespoon  of 
butter  or  drippings  to  a  generous  pint  of  the  cooked  vegetable.  Cabbage 
cooked  in  this  manner  will  be  of  delicate  flavor  and  may  be  generally 
eaten  without  distress.  Have  the  kitchen  windows  open  at  the  top  while 
the  cabbage  is  boiling,  and  there  will  be  little  if  any  odor  of  cabbage  in 
the  house. 

CABBAGE  COOKED  WITH  PORK.  For  a  small  head  of  cab- 
bage use  about  half  a  pound  of  salt  pork.  Boil  the  pork  gently  for  three 
or  four  hours.  Prepare  the  cabbage  as  for  plain  boiled  cabbage.  Drain 
well  and  put  on  to  boil  with  the  pork.  Boil  rapidly  for  twenty-five  to 
forty-five  minutes.  Serve  the  pork  with  the  cabbage.  The  cabbage  may 
require  a  little  more  salt. 

Smoked  bacon  or  ham  may  be  substituted  for  the  pork.  Cabbage 
may  be  cooked  in  water  in  which  corned  beef  was  boiled. 

51 


VEGETABLE  RECIPES 

•  CREAMED  CABBAGE. 

1  pint  boiled  and  minced  cabbage         1  teaspoon  flour 
l/2  pint  hot  milk  V£  teaspoon  salt 

1  tablespoon  butter  or  drippings        l/2  teaspoon  pepper 
Put  the  cabbage,  hot  milk,  salt,  and  pepper  in  a  stew-pan  and  on  the 
fire.     Beat  the  butter  or  drippings  and  flour  together  until  creamy,  then 
stir  into  the  contents  of  the  stew-pan.    Simmer  ten  minutes,  being  careful 
not  to  scorch  the  sauce ;  serve  very  hot. 

CABBAGE  WITH  SAUSAGE. 

6  sausages  y2  teaspoon  pepper 

1  quart  minced  cabbage  Salt,  if  necessary 

Fry  the  sausages  crisp  and  brown.  Take  from  the  frying-pan  and 
pour  off  all  but  three  tablespoons  of  the  fat.  Put  the  minced  cabbage 
in  the  frying  pan  and  cook  six  minutes.  Arrange  in  a  hot  dish  and 
garnish  with  the  sausages.  Serve  mashed  potatoes  with  this  dish. 

PUREE  OF  CABBAGE  AND  POTAOES. 

1  pint  boiled  finely  minced  cab-        2  tablespoons    butter    or    drip- 

bage  pings 

6  medium-sized  potatoes  2  teaspoons  salt 

y2  teaspoon  pepper  y2  pint  hot  milk 

Peel  the  potaoes  and  put  them  in  a  stew-pan  with  boiling  water 
enough  to  cover  them.  Cook  just  thirty  minutes.  Pour  off  the  water 
and  mash  fine  and  light.  Beat  in  the  hot  milk,  seasoning,  and  cabbage. 
Cook  about  five  minutes  longer. 

CAULIFLOWER 

Remove  all  the  large  green  leaves  and  the  greater  part  of  the  stalk. 
Put  the  head  down  in  a  pan  of  cold  water  which  contains  to  each  quart 
a  teaspoon  of  salt  and  a  teaspoon  of  vinegar.  Let  it  soak  in  this 
water  an  hour  or  more.  This  is  to  draw  out  worms,  if  any  are 
hidden  in  the  vegetable.  When  ready  to  cook  the  cauliflower  put  it  into 
a  large  stew-pan,  stem-end  down,  and  cover  generously  with  boiling 
water.  Add  a  tablespoon  of  salt  and  cook  with  the  cover  of  the  sauce- 
pan partially  off,  boiling  gently  all  the  time.  A  large,  compact  head  will 
require  a  full  half  hour,  small  heads  from  twenty  to  twenty-five  minutes. 
If  the  flowers  are  loose  the  heat  penetrates  to  all  parts  quickly.  When 
compact  a  little  extra  time  should  be  allowed  for  the  cooking,  but  the 
time  must  never  exceed  the  half-hour.  The  cauliflower  begins  to  deteri- 
orate the  moment  it  begins  to  be  overcooked.  Overcooking,  which  is 
very  common,  can  be  told  by  the  strong  flavor  and  dark  color.  It  makes 
the  vegetable  not  only  unpleasant  to  the  eye  and  palate,  but  indigestible 
also.  If  this  vege^-  •'.!-•  must  be  kept  warm  for  any  length  of  time,  cover 
the  'dish  with  a  piece  of  cheese  cloth.  It  is  better  to  blanch  the  cauli- 
flower, chill  with  cold  water,  and  then  heat  in  salted  boiling  water  when 
needed. 

52 


VEGETABLE  RECIPES 

CREAMED  CAULIFLOWER. 

1  pint  cooked  cauliflower  1  tablespoon     butter     or     drip- 

1  pint  milk  pings 

1  teaspoon  salt  j^  tablespoon  flour 

Yz  teaspoon  pepper  3  slices  toasted  bread 

Have  the  cooked  cauliflower  broken  into  branches  and  seasoned 
with  half  the  salt  and  pepper.  Put  the  butter  or  drippings  in  a  saucepan 
and  on  the  fire.  When  hot  add  the  flour  and  stir  until  smooth,  then 
gradually  add  the  milk,  stirring  all  the  time.  When  the  sauce  boils  add 
the  salt,  pepper,  and  the  cauliflower.  Cook  ten  minutes  and  dish  on  the 
slices  of  toast.  Serve  very  hot. 

BRUSSELS  SPROUTS  BLANCHED.  Remove  the  wilted  or  yel- 
low leaves  from  the  little  heads  or  "sprouts,"  cut  the  stock  close  to  the 
head,  and  soak  in  salted  cold  water  for  an  hour  or  more.  Drain  well 
and  put  into  plenty  of  boiling  salted  water.  Allow  one  teaspoon  of 
salt  to  two  quarts  of  water.  Boil  rapidly  for  fifteen  or  twenty  minutes, 
the  time  depending  on  the  size  of  the  heads.  When  done  turn  into  a 
colander  and  pour  cold  water  over  the  heads ;  or  the  boiling  water  may 
be  drained  from  the  sprouts,  which  can  then  be  seasoned  with  butter, 
salt,  and  pepper. 

BRUSSELS  SPROUTS  SAUTE. 

1  quart  Brussels  sprouts  }/2  teaspoon   salt 

3  tablespoons    butter    or    drip-        %  teaspoon  pepper 

pings 

To  saute  a  food  is  to  cook  it  quickly  in  a  frying-pan  in  a  little  fat. 
Blanch  the  sprouts  and  drain  well.  Put  them  into  a  broad-bottomed 
saucepan  with  the  butter  or  drippings  and  other  seasonings.  Place  over 
a  hot  fire  and  shake  frequently.  Cook  five  minutes.  Serve  hot. 

KALE 

There  are  several  varieties  of  this  vegetable.  The  dwarf,  green- 
curled  kale  is  the  best  for  the  table  and  is  a  fall  and  spring  vegetable. 
The  leaves  are  sweeter  and  more  tender  after  having  been  touched  by 
the  frost. 

KALE  BOILED  WITH  PORK.  Cook  the  kale  the  same  as  cab- 
bage with  pork. 

MINCED  KALE.  Remove  all  the  old  or  tough  leaves.  Wash  the 
kale  thoroughly  and  drain,  then  put  on  to  cook  in  a  kettle  of  boiling 
water,  to  which  has  been  added  salt  in  the  proportion  of  1  tablespoon 
to  4  quarts  of  water.  Boil  rapidly,  with  the  cover  off  the  kettle,  until  the 
vegetable  is  tender.  Pour  off  the  water,  and  chop  the  kale  rather  fine ; 
then  put  back  into  the  kettle  and  add  1  tablespoon  of  butter  and  2  of 
meat  broth  or  water  for  each  pint  of  the  minced  vegetable.  Add  more 
salt  if  required.  Cook  for  ten  minutes  and  serve  at  once.  The  time  re- 
quired for  cooking  kale  varies  from  thirty  to  fifty  minutes.  If  young 
and  fresh  from  the  garden  it  will  cook  in  thirty  minutes. 

53 


VEGETABLE  RECIPES 

SPINACH 

To  clean  the  spinach  cut  off  the  roots,  break  the  leaves  apart  and 
drop  them  into  a  large  pan  of  water,  rinse  them  well  in  this  water  and 
put  them  in  a  second  pan  of  water.  Continue  washing  in  clean  waters 
until  there  is  not  a  trace  of  sand  on  the  .bottom  of  the  pan  in  which  the 
vegetable  was  washed.  If  the  spinach  is  at  all  wilted  let  it  stand  in 
cold  water  until  it  becomes  fresh  and  crisp.  Drain  off  the  water  and 
blanch.  For  half  a  peck  of  spinach  have  in  a  large  saucepan  2  quarts  of 
boiling  water  and  1  tablespoon  of  salt.  Put  the  drained  spinach  in 
the  boiling  water  and  let  it  boil  ten  minutes,  counting  from  the  time  it 
begins  to  boil.  When  it  begins  to  boil  draw  the  cover  of  the  saucepan  a 
little  to  one  side  to  allow  the  steam  to  escape.  At  the  end  of  ten  minutes 
pour  the  spinach  into  a  colander,  and  when  the  hot  water  has  passed  off 
pour  cold  water  over  it.  Save  the  water  in  which  the  spinach  was  cooked 
for  cream  of  spinach  soup.  Let  it  drain  well  and  mince  coarse  or  fine, 
as  is  suitable  for  the  manner  in  which  it  is  to  be  served. 

One  peck  of  spinach  will  make  about  \l/2  pints  when  blanched  and 
minced. 

SPINACH  WITH  CREAM. 

l/2  peck  spinach  1   teaspoon  salt 

2  tablespoons    butter    or    drip-         l/2  teaspoon  pepper 
pings  ]/2  pint  milk 

1  tablespoon   flour 

Blanch  and  mince  the  spinach.  Put  the  butter  or  drippings  in  a 
saucepan  and  on  the  fire.  When  hot  add  the  flour  and  stir  until  smooth, 
then  add  the  minced  spinach  and  the  salt  and  pepper.  Cook  for  five 
minutes,  then  add  the  milk,  hot,  and  cook  three  minutes  longer.  Serve. 

SPINACH  WITH  EGG. 

YZ.  peck  spinach  y±  teaspoonful  pepper 

3  tablespoons    butter    or    drip-        2  eggs 

pings  3  teaspoons  salt 

Wash  and  blanch  the  spinach,  using  two  teaspoons  of  the  salt  in 
the  water  in  which  the  vegetable  is  boiled.  Drain  the  blanched  spinach 
and  chop  rather  fine,  return  it  to  the  saucepan,  and  add  the  salt,  pepper 
and  butter  or  drippings.  Place  on  the  fire  and  cook  ten  minutes.  Hean 
in  a  mound  on  a  hot  dish  and  garnish  with  the  hard-boiled  eggs,  cut  in 
slices. 

SWISS  CHARDS 

This  vegetable  is  a  variety  of  beet  in  which  the  leaf  stalk  and  mid- 
rib have  been  developed  instead  of  the  root.  It  is  cultivated  like  spinach, 
and  the  green,  tender  leaves  are  prepared  exactly  like  this  vegetable. 
The  midribs  of  the  full-grown  leaves  may  be  cooked  like  celery. 

BEET  GREENS 

Wash  thoroughly  in  many  waters.  Put  into  a  stew-pan  and  cover 
generously  with  boiling  water.  Add  a  teaspoon  of  salt  for  every  two 

54 


VEGETABLE  RECIPES 

quarts  of  greens.  Boil  rapidly  until  tender.  This  will  be  about  thirty 
minutes.  Drain  off  the  water,  chop  rather  coarse,  season  with  butter 
or  drippings  and  salt. 

The  vegetable  mav  be  boiled  with  pork  as  directed  for  "Cabbage 
and  Pork." 

ASPARAGUS 

This  delicious  spring  vegetable  should  be  treated  very  simply,  yet 
carefully. 

Cut  off  the  woody  part,  scrape  the  lower  part  of  the  stalks.  Wash 
well  and  tie  in  bunches.  Put  into  a  deep  stew-pan  with  the  cut  end  rest- 
ing on  the  bottom  of  the  stew-pan.  Pour  in  boiling  water  to  come  up  to 
the  tender  heads,  but  not  to  cover  them.  Add  a  teaspoon  of  salt  for 
each  quart  of  water.  Place  where  the  water  will  boil.  Cook  until 
tender,  having  the  cover  partially  off  the  stew-pan.  This  will  be  from 
fifteen  to  thirty  minutes,  depending  upon  the  freshness  and  tenderness 
of  the  vegetable.  Have  some  slices  of  well-toasted  bread  on  a  platter. 
Butter  them  slightly.  Arrange  the  cooked  asparagus  on  the  toast,  sea- 
son writh  butter  and  a  little  salt  and  serve  at  once.  Save  the  water  in 
which  the  asparagus  was  boiled  to  use  in  making  vegetable  soup. 

Another  method  of  cooking  asparagus  is  to  cut  all  the  tender  part 
into  short  pieces.  Add  boiling  water  enough  to  just  cover  the  vege- 
table and  place  where  the  water  will  boil.  Cook  until  tender  (about 
fifteen  minutes),  season  with  salt  and  butter,  and  serve  in  the  greater 
part  of  the  juice. 

If  preferred,  a  cream  dressing  may  be  served  with  asparagus. 

GREEN  PEAS 

This  vegetable  should  be  cooked  as  soon  as  possible  after  gather- 
ing. Some  varieties  of  peas  lack  sweetness,  and  in  this  case  a  little 
sugar  in  the  water  in  which  they  are  cooked  improves  the  flavor.  Over- 
cooking spoils  the  color  and  flavor  of  the  vegetable.  Peas  should  always 
be  boiled  slowly,  and  with  the  cover  partially  off  the  stew-pan.  It  is 
impossible  to  give  the  exact  time  of  cooking  this  vegetable,  since  so 
much  depends  upon  the  maturity  of  the  peas,  the  length  of  time  they 
have  been  picked,  etc.  Young,  tender  peas  will  generally  cook  in 
twenty  or  thirty  minutes,  and  the  seasoning  should  be  added  while  they 
are  still  firm  and  crisp.  When  peas  are  overgrown  and  a  little  hard 
they  should  be  cooked  by  the  rule  "Peas  with  Pork."  When  this  rule 
is  followed  a  pinch  of  delicate,  small,  white  onions  may  be  added  to  the 
peas  and  other  ingredients  and  will  give  a  very  savory  dish. 

BOILED   PEAS  WITH   BUTTER  OR  DRIPPINGS.     Put  one 

quart  of  shelled  peas  in  a  stew-pan  and  add  enough  boiling  water  to 
cover  them  generously.  Place  over  a  hot  fire  and  when  they  begin  to 
boil  draw  back  where  the  water  will  bubble  gently.  Until  the  peas  are 
done  cook  with  the  cover  partially  off  the  stewpan.  When  the  peas 

55 


VEGETABLE  RECIPES 

are  tender  add  one  teaspoon  of  salt  and  three  tablespoons  of  butter  or 
drippings.  Cook  ten  minutes  longer.  If  the  peas  are  not  the  sweet  kind 
add  a  teaspoon  of  sugar  with  the  salt  and  butter  or  drippings. 

PEAS  WITH  PORK. 

1   quart  peas  ^2  cup  water 

4  ounces  pork  2  small  white  onions 

1/8  teaspoonful  pepper 

Cut  pork  into  small  bits  and  put  into  stew-pan  on  the  fire.  Cook 
gently  until  a  light  brown,  then  add  the  water,  peas,  onion,  and  pepper. 
This  is  a  good  way  to  cook  peas  when  they  are  a  little  old  and  hard. 

PUREE  OF  DRIED  OR  SPLIT  PEAS.  Soak  one  quart  of  dried 
peas  overnight  and  follow  the  directions  for  puree  of  dried  beans, 
page  57. 

GREEN  OR  STRING -BEANS 

Formerly  it  was  difficult  to  find  the  slender,  stringless  green  beans, 
but  to-day  the  progressive  market  gardeners  make  a  point  of  raising 
beans  of  this  kind.  Unfortunately,  not  all  market  gardeners  and  farmers 
are  progressive,  and  many  still  raise  a  coarse,  fibrous  bean  that  is  a 
disappointment  to  the  customer.  In  the  very  early  stage  of  the  pod 
almost  any  kind  of  bean  will  be  good,  if  properly  cooked,  but  all  except 
the  stringless  kind  must  have  their  strings  carefully  removed.  The  pods 
should  be  gathered  while  small  and  tender.  If  for  any  reason  they 
become  wilted,  they  must  be  made  crisp  and  fresh  by  being  soaked  in 
cold  water.  The  beans  that  are  brought  from  the  South  in  cold  weather 
are  usually  more  or  less  wilted.  They  should  be  freed  from  strings,  cut 
up,  and  soaked  at  least  twelve  hours  in  cold  water.  They  will  then  cook 
like  fresh  beans. 

TO  BLANCH  GREEN  BEANS.  Green  beans  should  always  be 
blanched.  To  do  this  drain  them  from  the  cold  water  and  put  them  into 
water  that  is  boiling  rapidly,  allowing  a  teaspoon  of  salt  to  two  quarts 
of  water.  Boil  rapidly,  with  the  cover  partially  off  the  saucepan,  for 
twenty  minutes.  Turn  into  a  colander  and  let  cold  water  run  upon 
them.  They  are  now  ready  to  be  finished  in  any  manner  you  like.  The 
blanching  can  be  done  in  the  morning  while  the  fire  is  good  and  the 
beans  be  finished  for  dinner  at  the  proper  time. 

GREEN  BEANS,  PLAIN. 

1  quart  beans  1  generous  tablespoon  butter  or 

y>  pint  water  drippings 

1  level  teaspoon  salt 

String  the  beans  if  necessary  and  cut  them  into  two-inch  lengths. 
Blanch  them  as  directed.  Drain  and  put  in  the  saucepan  with  the  water, 
salt,  and  butter  or  drippings.  Cook  for  ten  minutes  over  a  hot  fire,  turn- 
ing the  contents  of  the  saucepan  from  time  to  time.  Serve  very  hot.  If 
the  beans  are  not.  tender  it  may  take  fifteen  minutes  to  cook  them,  but 
uncfer  all  circumstances  be  careful  not  to  overcook,  as  this  ruins  the 
flavor.  If  overcooked,  green  beans  become  yellow  or  brown. 

56 


VEGETABLE  RECIPES 

GREEN  BEANS  BOILED  WITH  PORK.  Boil  about  a  quarter 
of  a  pound  of  pork  for  five  hours.  Have  the  beans  free  from  strings  and 
cut  about  2  inches  long.  Cook  them  with  the  pork  until  tender  (about 
half  an  hour). 

SHELLED  KIDNEY  BEANS.  All  the  varieties  of  this  bean, 
when  gathered  while  the  seeds  are  still  tender,  may  be  cooked  like  the 
Lima  beans.  They  may  also  be  boiled  with  pork  like  green  beans.  It 
takes  from  one  to  two  hours  to  cook  kidney  beans. 

GREEN  LIMA  BEANS.  Cover  1  quart  of  the  shelled  beans  with 
boiling  water.  Place  on  the  fire  where  they  will  boil  up  quickly,  then 
draw  back  where  they  will  just  simmer  until  done.  When  tender  pour 
off  a  part  of  the  water.  Season  the  beans  with  a  teaspoon  of  salt  and 
one  tablespoon  of  drippings. 

Or  drain  the  water  from  the  beans.  Put  the  drippings  in  a  saucepan 
with  1  tablespoon  of  flour.  Stir  over  the  fire  until  smooth,  then  add 
the  beans  and  stir  over  the  fire  for  five  minutes.  Draw  back  and  add 
half  a  pint  of  water,  meat  stock,  or  milk.  Simmer  ten  minutes.  If  liked, 
a  teaspoon  of  fine  herbs  may  be  added  a  few  minutes  before  serving. 
It  will  take  from  forty-five  to  sixty  minutes  to  boil  the  beans  suffi- 
ciently. 

DRIED  BEANS 

All  dried  beans  require  the  same  preliminary  treatment,  no  matter 
how  they  are  to  be  finally  cooked  and  served.  Look  them  over  care- 
fully to  remove  all  dirt  and  pebbles,  then  wash  clean.  Soak  them  over- 
night in  plenty  of  cold  water.  In  the  morning  pour  off  the  water  and 
put  them  in  a  stew-pan  with  cold  water  enough  to  cover  them  generously. 
Let  them  come  to  the  boiling  point  in  this  water,  then  drain.  If  the 
beans  are  old  and  hard,  for  each  quart  put  about  %  teaspoon  of  soda  in 
the  water  in  which  they  are  soaked  overnight,  also  in  the  first  water 
in  which  they  are  boiled. 

The  scalded  and  drained  beans  should  be  put  back  in  the  stew-pan 
and  covered  generously  with  boiling  water.  Add  1  tablespoon  of 
salt  for  1  quart  of  beans.  They  should  now  cook  slowly,  with  the 
cover  partially  off  the  stew-pan  until  they  have  reached  the  required 
degree  of  tenderness.  For  stewed  and  baked  beans  the  cooking  must 
stop  when  the  skins  begin  to  crack.  For  beans  served  with  a  sauce  they 
should  cook  until  perfectly  tender,  but  they  must  not  be  broken  or 
mushy.  For  purees  and  soups  they  should  be  cooked  until  very  soft. 

PUREE  OF  DRIED  BEANS.  Cook  1  quart  of  beans  in  water 
until  very  soft,  then  drain  well  (saving  the  water)  and  rub  through  a 
puree  sieve.  Put  1  pint  of  the  strained  beans  in  a  stew-pan  with  2  table- 
spoons of  butter  or  drippings,  1  teaspoon  of  sugar,  1  teaspoon  of  salt, 
one-fourth  of  a  teaspoon  of  pepper,  and  hot  milk  enough  to  make 
the  puree  like  thick  mush.  About  half  a  pint  of  milk  will  be  right. 
Cook  in  the  double  boiler  for  one  hour,  stirring  often  and  adding  more 
milk  if  too  dry.  Heap  the  puree  in  the  center  of  a  hot  platter.  This 

57 


VEGETABLE  RECIPES 

tastes  particularly  good  with  fried  sausages,  pork  chops,  or  any  fat  meat. 
The  puree  may  be  served  as  a  vegetable,  with  any  kind  of  meat.  A 
soup  may  be  made  with  the  water  in  which  the  beans  were  cooked  and 
the  remainder  of  the  strained  beans. 

DRIED  BEANS  SAUTE.  Cook  the  beans  u'ntil  tender,  but  not 
broken.  Drain  off  the  water  and  save  it  for  soup.  For  1  quart  of  beans 
put  3  tablespoons  of  drippings  or  butter  in  a  large-bottomed  stew-pan. 
When  the  fat  is  hot  put  in  the  drained  beans,  which  have  been  seasoned 
with  a  tablespoon  of  salt  and  half  a  teaspoon  of  pepper.  Cook  over 
a  hot  fire  for  fifteen  minutes,  frequently  turning  the  beans  over  with  a 
fork.  Cover  and  let  them  cook  for  half  an  hour  where  they  will  not 
burn.  If  the  beans  are  liked  moist  add  a  cup  of  meat  broth,  milk,  or 
water  before  putting  them  to  cook  for  the  last  half  hour. 

This  dish  may  be  made  more  savory  by  frying  a  tablespoon  of 
onion  in  the  butter  or  fat  before  adding  the  beans.  A  tablespoon  of 
fine  herbs  may  also  be  added  to  the  beans  to  make  them  more  savory. 

BAKED  BEANS.     See  page  28. 

POTATOES 

A  poisonous  substance  called  solanin  is  found  in  or  near  the  skin  of 
potatoes  which  have  grown  exposed  to  the  sun  or  a  strong  light.  Solanin 
also  develops  when  potatoes  are  allowed  to  sprout,  and  serious  illness 
has  been  known  to  follow  the  eating  of  exposed  and  sprouted  potatoes. 
Therefore  potatoes  should  not  be  exposed  to  strong  light  or  be  allowed 
to  sprout. 

Potatoes  cooked  in  dry  heat,  as  by  baking  in  the  oven,  roasting  in 
ashes,  frying  in  deep  fat,  or  steaming  in  their  jackets  have  a  more  pro- 
nounced flavor  and  are  more  savory  than  when  cooked  in  water.  But 
potatoes  so  cooked  must  be  served  just  as  soon  as  they  are  done,  or  else 
they  will  become  soggy  and  bad-flavored. 

Potatoes,  if  kept  in  a  closely  covered  vessel  or  with  the  unbroken 
skins  on,  will  become  soggy  and  dark  and  have  a  rank  flavor.  If  the 
skins  are  broken  and  the  vessel  ventilated,  potatoes  may  be  kept  warm 
a  long  time  without  spoiling. 

Potatoes  cooked  in  the  skin  should  be  free  from  any  blemish  and 
washed  absolutely  clean.  Old  potatoes,  that  is,  potatoes  that  are  kept 
into  the  spring  and  early  summer,  are  better  for  being  soaked  in  cold 
water  and  peeled  before  cooking 

BOILED  POTATOES.  The  method  and  time  given  for  boiling 
potatoes  are  the  same  whether  the  potato  be  peeled,  partially  peeled, 
or  left  with  the  skin  intact.  If  a  dozen  or  two  ordinary-sized  potatoes 
are  put  on  the  tire  in  a  large  stew-pan  and  are  covered  generously  with 
boiling  water  and  n  cover  is  immediately  put  on  the  stew-pan,  they  will 
be  cooked  to  the  pr  'per  point  in  thirty  minutes  from  the  time  the  cover 
was  put  on  the  stew-pan.  Small  potatoes  will  cook  in  two  minutes  less 
time,  and  very  large  potatoes  will  require  about  thirty-five  minutes 

58 


VEGETABLE  RECIPES 

cooking.  If  the  potatoes  are  to  be  boiled  in  their  skins,  wash  them  until 
clean  and  then  with  a  sharp  knife  cut  a  narrow  band  of  the  skin  from 
the  center  of  the  potato.  Cut  a  little  bit  of  the  skin  from  each  end  of 
the  potato.  If  the  potatoes  are  to  be  peeled,  use  a  very  sharp  knife  and 
remove  the  thinnest  possible  layer.  The  skins  may  be  scraped  off,  if 
preferred,  and  there  are  special  knives  for  this  purpose.  Let  the  pota- 
toes boil  fifteeen  minutes,  then  add  1  tablespoon  of  salt  for  every  dozen 
potatoes.  When  the  potatoes  have  been  cooking  thirty  minutes,  drain 
off  every  drop  of  water  and  let  all  the  steam  pass  off.  They  are  now 
ready  to  serve,  though  they  will  not  be  injured  but  in  fact  will  be  im- 
proved by  being  kept  hot  for  an  hour  or  more,  if  they  are  well  ventilated 
in  such  a  way  that  they  dry  rather  than  retain  their  moisture. 

When  boiled  or  steamed  potatoes  must  be  kept  warm  for  any  length 
of  time,  place  the  stew-pan  on  the  range  on  a  tripod  or  iron  ring  and  cover 
the  potatoes  with  one  thickness  of  cheese  cloth.  This  will  protect  them 
from  the  cold  air  and  allow  the  moisture  to  pass  off. 

BAKED  POTATOES.  Select  potatoes  having  a  smooth,  un- 
marred  surface.  Wrash  perfectly  clean  and  let  them  drain.  Put  them  in 
an  old  baking-pan  kept  for  this  purpose — do  not  crowd  them — and  put 
in  a  hot  oven.  If  the  oven  is  large  and  hot  and  the  potatoes  of  medium 
size,  forty  minutes  will  answer  for  the  cooking.  On  the  other  hand,  if 
the  oven  is  filled  with  cold  potatoes  the  temperature  of  the  oven  will 
be  reduced  quickly  and  it  will  require  an  hour  to  cook  the  potatoes. 
Baked  potatoes  should  be  served  as  soon  as  they  are  done.  If  they 
must  be  kept  any  time  after  the  cooking  is  completed,  break  them  in 
order  that  the  moisture  may  escape.  Keep  them  in  a  warm  oven  or 
covered  with  cheese  cloth  in  a  stew-pan. 

REHEATING  POTATOES.  Cold  boiled,  steamed,  or  baked  pota- 
toes may  all  be  utilized  in  savory  dishes.  In  reheating  potatoes  the  fol- 
lowing things  must  be  kept  in  mind :  The  potatoes  must  be  well  sea- 
soned to  make  them  savory,  they  must  be  heated  to  as  high  a  tempera- 
ture as  possible  without  burning  them,  and  they  must  be  served  very 
hot.  The  cold  potatoes  may  be  sliced  or  be  cut  into  small  pieces,  sea- 
soned with  salt  and  pepper  and  browned  in  a  little  savory  drippings, 
or  seasoned  as  before  and  heated  in  the  frying-pan  with  butter  or  the 
drippings.  A  little  minced  onion  or  green  pepper  may  be  added. 

A  tablespoon  of  butter  and  a  teaspoon  of  flour  may  be  stirred  over 
the  fire  until  the  mixture  is  smooth  and  frothy.  Add  to  this  a  pint 
of  well  seasoned  potatoes  and  stir  the  mixture  with  a  fork  for  three 
minutes,  then  add  half  a  pint  of  milk  and  cook  until  thoroughly  heated, 
being  careful  not  to  burn.  A  pint  and  a  half  of  cold  potatoes  cut-in  cubes 
and  seasoned  with  salt  and  pepper  may  be  heated  in  a  pint  of  the  white 
sauce. 

SCALLOPED  POTATOES.  This  dish  may  be  prepared  by  mix- 
ing a  pint' and  a  half  of  cold  potatoes  cut  in  cubes  and  seasoned  with 
a  tablespoon  of  salt,  one-fourth  of  a  teaspoon  of  pepper,  and  a  pint 
of  cream  sauce.  Put  the  mixture  in  a  shallow  baking-dish,  cover  with 
grated  bread  crumbs,  and  dot  with  butter.  Bake  half  an  hour  in  a  mod- 
erate oven. 

59 


VEGETABLE  RECIPES 

BAKED  SWEET  POTATOES.  Wash  the  potatoes  and  bake  the 
same  as  white  potatoes.  Small  ones  will  bake  in  half  an  hour,  while 
very  large  ones  will  require  an  hour  or  more.  If  the  potatoes  are  liked 
very  moist  and  sweet,  bake  from  an  hour  to  two  hours,  depending  on  size. 

BROWNED  SWEET  POTATOES.  Boil  medium-sized  sweet 
potatoes  forty-five  minutes.  Peel  them  and  cut  in  halves  lengthwise. 
Put  them  in  a  baking-pan  and  baste  with  drippings,  and  season  with  salt. 
Cook  them  in  a  hot  oven  for  twenty  minutes. 

FRIED  SWEET  POTATOES.  Cut  the  boiled  potatoes  in  slices 
and  fry  brown  in  drippings.  Or  the  potatoes  may  be  cut  in  four  parts 
lengthwise,  put  in  a  frying-basket  and  be  cooked  for  ten  minutes  in 
smoking  hot  fat.  The  fat  must  be  deep  enough  to  cover  the  potatoes. 

TURNIPS 

This  vegetable  is  generally  spoiled  by  overcooking.  The  flat,  white 
summer  turnip,  when  sliced,  will  cook  in  thirty  minutes.  If  the  cooking 
is  prolonged  beyond  this  time,  the  vegetable  begins  to  deteriorate,  grow- 
ing dark  in  color  and  strong  in  flavor.  The  winter  turnips  require  from 
forty-five  to  sixty  minutes. 

BOILED  TURNIPS.  Have  the  turnips  peeled  and  sliced.  Drop 
the  slices  into  a  stew-pan  with  boiling  water  enough  to  cover  generously. 
Cook  until  tender,  then  drain  well.  They  are  now  ready  to  mash  or 
chop.  If  they  are  to  be  served  mashed,  put  them  back  in  the  stew-pan ; 
mash  with  a  wooden  vegetable  masher,  as  metal  is  apt  to  impart  an 
unpleasant  taste.  Season  with  salt,  butter  or  drippings,  and  a  little 
pepper.  Serve  at  once. 

HASHED  TURNIPS.  Chop  the  drained  turnips  into  rather  large 
pieces.  Return  to  the  stew-pan,  and  for  a  pint  and  a  half  of  turnips  add 
a  teaspoon  of  salt,  one-fourth  of  a  teaspoon  of  pepper,  a  tablespoon 
of  butter  or  drippings  and  four  tablespoons  of  water.  Cook  over  a 
very  hot  fire  until  the  turnips  have  absorbed  all  the  seasonings.  Serve 
at  once.  Or  the  salt,  pepper,  butter  or  drippings,  and  a  tablespoon  of 
flour  may  be  added  to  the  hashed  turnips;  then  the  stew-pan  may  be 
placed  over  the  hot  fire  and  shaken  frequently  to  toss  up  the  turnips. 
When  the  turnips  have  been  cooking  five  minutes  in  this  manner  add 
half  a  pint  of  meat  stock  or  of  milk  and  cook  ten  minutes, 

CARROTS 

The  carrot  is  valuable  as  a  vegetable  and  as  a  flavorer.  When  par- 
tially grown  and  fresh  from  the  ground  they  have  a  delicious  flavor,  and 
are  so  tender  that  they  may  be  cooked  without  water.  As  the  carrot 
grows  old  the  flavor  grows  stronger,  and  in  the  majority  of  varieties  the 
heart  grows  hard  and  woody.  When  the  carrot  reaches  this  stage  only 
the  outer  layers  are  desirable  for  food.  > 

60 


VEGETABLE  RECIPES 

CARROTS  WITH  WHITE  SAUCE.  Scrape  the  carrots  lightly; 
then  cut  into  large  dice  or  slices.  Put  into  a  stew-pan  with  salted  boiling 
water,  allowing  a  teaspoon  of  salt  for  a  quart  of  water,  and  boil  until 
tender.  The  young  carrots  will  cook  in  thirty  minutes  and  the  old  ones 
in  forty-five.  Drain,  season  with  a  little  salt,  put  them  in  a  vegetable 
dish,  and  pour  the  white  sauce  over  them.  Or  the  carrots  may  be  cut 
into  dice  before  cooking  and  boiled  and  drained  as  directed ;  then  put 
them  back  in  the  stew-pan,  and  for  every  pint  add  one  tablespoon  of 
butter  or  drippings,  one  teaspoon  of  sugar,  half  a  teaspoon  of  salt,  and 
one  half  cup  of  water  or  meat  stock.  Cook  over  a  hot  fire  until  the 
carrots  have  absorbed  the  seasonings  and  liquid. 

PARSNIPS 

This  vegetable,  because  of  its  pronounced  taste,  is  probably  not  so 
generally  liked  as  are  most  of  the  other  roots.  It  is  at  its  best  in  the  early 
spring,  when  it  has  been  in  the  ground  all  winter. 

The  simplest  method  of  cooking  the  parsnip  is  to  wash  it  clean,  boil 
it,  and  then  scrape  off  the  skin.  Now  cut  in  slices  and  put  in  the  vege- 
table dish.  Season  with  salt  and  butter  or  drippings  When  the  parsnips 
are  tender  and  just  out  of  the  ground  they  will  cook  in  thirty-five  min- 
utes ;  when  old  it  takes  from  forty  to  fifty  minutes  to  cook  them.  The 
cooked  and  peeled  parsnips  may  be  chopped  rather  coarse,  seasoned  with 
salt,  and  put  into  a  stew-pan  with  hot  milk  enough  to  cover  them.  Place 
the  stew-pan  on  the  range  where  the  heat  is  moderate. 

For  a  pint  and  a  half  of  parsnips  beat  together  one  tablespoon  of 
butter  or  drippings  and  one  teaspoon  of  flour.  Stir  into  the  parsnips 
and  milk.  Simmer  for  ten  minutes.  Parsnips  are  often  cut  in  slices  after 
boiling  and  fried  in  butter  or  drippings. 

SALSIFY 

This  vegetable  is  sometimes  called  oyster  plant,  because  the  flavor 
suggests  that  of  the  oyster,  particularly  when  the  boiled  vegetable  is 
sliced  and  fried  in  butter  or  drippings.  Salsify  is  one  of  the  roots  that 
may  be  left  in  the  ground  over  winter,  thus  making  this  vegetable  avail- 
able for  the  late  summer,  'fall  and  spring. 

To  prevent  this  root  from  turning  dark  it  must  be  dropped  as  soon  as 
it  is  pared  and  cut  into  a  mixture  of  flour  and  water  made  slightly  acid 
with  vinegar.  For  6  good-sized  roots  mix  together  1  tablespoon  vinegar, 
2  tablespoons  of  flour,  1  teaspoon  of  salt,  and  3  pints  of  water.  Wash 
and  scrape  the  roots,  then  cut  into  slices  about  3  inches  long.  Drop 
into  the  prepared  water.  Place  the  stew-pan  on  the  fire  and  cook  the 
salsify  thirty  minutes,  counting  from  the  time  it  begins  to  boil.  Drain 
and  serve  in  a  white  sauce.  Or  mix  together  one  tablespoon  of  butter 
or  drippings,  half  a  teaspoon  of  salt,  one  teaspoon  of  lemon  juice,  and 
1  teaspoon  of  minced  parsley.  Add  this  to  the  drained  salsify  and  serve 
at  once. 

61 


VEGETABLE  RECIPES 

BEETS 

Beets  are  among  our  most  useful  vegetables,  since  they  may  be  had 
all  through  the  summer  and  may  also  be  stored  in  good  condition  for 
winter  use.  Sometimes  beets  are  cut  in  small  pieces,  after  boiling,  and 
served  with  white  sauce,  but  the  most  common  as  well  as  the  most  palat- 
able way  of  serving  them  is  with  butter. 

BEETS  WITH  BUTTER.  Wash  the  beets,  being  careful  not  to 
break  the  skin.  Put  into  a  stew-pan  and  cover  generously  with  boiling 
water  and  boil  until  tender.  Young  beets  will  cook  in  one  hour.  As  the 
beets  grow  old  the  time  of  cooking  must  be  increased.  In  winter  this 
vegetable  becomes  so  hard  it  may  require  four  or  more  hours  of  steady 
boiling  to  soften  it.  It  is  then  only  suitable  for  pickling  in  vinegar  after 
being  thoroughly  boiled. 

When  the  young  beets  are  cooked,  take  them  from  the  boiling  water 
and  drop  them  into  cold  water.  Rub  off  the  skin  Cut  the  beets  in  thin 
slices  and  season  with  salt  and  butter.  Serve  at  once. 

KOHLRABI,  OR  TURNIP  CABBAGE 

This  vegetable  is  a  variety  of  the  cabbage,  but  instead  of  the  reserve 
nutritive  matter  of  the  plant  being  stored  largely  in  the  leaves  or  flowers, 
it  is  collected  in  the  stem,  which  forms  a  turniplike  enlargement  just 
above  the  ground.  Kohlrabi  is  fine  flavored  and  delicate,  if  cooked 
when  very  young  and  tender.  It  should  be  used  when  it  has  a  diameter 
of  not  more  than  2  or  3  inches.  As  it  grows  large  it  becomes  tough  and 
fibrous. 

BOILED  KOHLRABI.  Wash  and  pare  the  vegetables,  then  cut 
ia  thin  slices.  Put  into  slightly  salted  boiling  water  and  boil,  with  the 
cover  partially  off  the  stew-pan,  until  the  vegetable  is  tender.  This  will 
take  from  thirty  to  fifty  minutes.  Pour  off  the  water  and  season  with 
butter  or  drippings,  salt,  and  pepper. 

Kohlrabi  may  be  boiled  with  pork  in  the  same  way  as  cabbage. 

The  cold  boiled  vegetable  may  be  served  as  a  salad. 

CELERY 

This  vegetable  is  so  generally  grown  that  one  can  find  it  in  large 
markets  nearly  every  month  of  the  year.  Celery  is  at  its  best  in  the 
late  fall  and  early  winter,  when  the  weather  has  been  cold  enough  to 
crisp  the  blanched  stalks.  This  plant  is  most  useful  as  a  salad  and 
flavorer,  but  is  perhaps  most  commonly  eaten  raw,  without  any  dressing 
except  salt,  as  an  accompaniment  of  fish,  meat,  etc. 

Only  the  tender,  inner  stalks  should  be  eaten  raw.  The  hard,  out- 
side stalks  make  a  delicious  and  wholesome  dish  when  properly  cooked. 
When  thus  used,  celery  should  be  blanched  and  served  with  a  sauce. 

STEWED  CELERY.  To  blanch  celery  in  cooking,  remove  all  the 
leaves  from  the  stalks.  Scrape  off  all  rusted  or  dark  spots,  cut  into  pieces 

62 


VEGETABLE  RECIPES 

about  3  inches  long,  and  put  in  cold  water.  Have  a  stew-pan  of  boiling 
water  on  the  fire,  wa\sh  and  drain  the  celery  and  put  in  the  boiling  water. 
Add  one  teaspoon  of  salt  for  every  2  quarts  of  water.  Boil  rapidly 
for  fifteen  minutes,  having  the  cover  partially  off  the  stew-pan.  Pour  off 
the  water  and  rinse  with  cold  water,  then  drain.  The  celery  is  now  ready 
to  finish  in  the  following  manner:  Put  the  celery  in  the  stew-pan  with 
one  tablespoon  of  butter  or  drippings,  and  one  teaspoon  of  salt  for  each 
quart  of  celery.  Cover  and  cook  slowly  for  fifteen  minutes.  Shake  the 
pan  frequently  while  the  celery  is  cooking.  Serve  hot. 

ONION 

This  vegetable  is  the  most  useful  of  all  our  flavorers,  and  there  is 
hardly  a  soup",  stew,  sauce,  etc.,  that  is  not  improved  by  the  addition 
of  the  onion  flavor.  As  a  vegetable  the  onion  may  be  prepared  in  a 
variety  of  ways.  The  white  onions  are  the  most  delicate  and  are  there- 
fore more  suitable  as  a  vegetable  than  the  yellow  or  red  variety.  The 
large  Spanish  onions  and  the  Bermuda  onion  are  also  delicate  and  suit- 
able for  a  table  vegetable.  If  the  stronger  onions  are  used  for  this  pur- 
pose they  must  be  thoroughly  blanched. 

BOILED  ONIONS  IN  WHITE  SAUCE.  Peel  the  onions  and  cut 
off  the  roots,  dropping  into  cold  water  as  fast  as  they  are  peeled.  Drain 
from  the  cold  water  and  put  in  a  stew-pan  with  boiling  water  to  cover 
generously.  Add  a  teaspoon  of  salt  for  each  quart  of  water.  Boil 
rapidly  for  ten  minutes,  with  the  cover  partially  off  the  saucepan.  Drain 
off  the  water  and  cover  the  onion  with  hot  sweet  milk  (a  quart  of  onions 
will  require  a  pint  of  milk).  Simmer  for  half  an  hour.  Beat  together 
one  tablespoon  of  butter  or  drippings  and  one  level  tablespoon  of  flour. 
Add  one  teaspoon  of  salt  and  one-fourth  of  a  teaspoon  of  white  pepper. 
Gradually  beat  in  about  half  a  cup  of  the  milk  in  which  the  onions 
are  cooking.  When  smooth,  stir  the  mixture  into  the  onions  and  milk. 
Let  the  dish  cook  ten  minutes  longer  and  serve. 

STEWED  ONIONS.  Cut  the  onions  in  slices  and  boil  in  salted 
water  for  ten  minutes.  Drain  well  and  return  to  the  stew-pan. 

For  a  quart  and  a  half  of  onion,  measured  before  it  was  boiled,  add 
two  tablespoons  of  butter,  one  teaspoon  of  salt,  and  one-fourth  of  a 
teaspoon  of  pepper.  Cover  the  stew-pan  and  cook  over  a  hot  fire  for 
five  minutes,  shaking  the  pan  to  prevent  the  onion  from  browning. 
Set  the  stew-pan  back  where  the  contents  will  cook  slowly  for  forty 
minutes.  Drippings  may  be  substituted  for  the  butter,  but,  of  course,  the 
dish  will  not  be  so  delicate  in  flavor. 

CUCUMBERS 

The  cucumber  is  much  oftener  eaten  in  the  United  States  as  a  salad 
than  cooked,  yet  it  is  a  very  palatable  vegetable  when  stewed  and  served 
with  a  white  sauce,  or  seasoned  with  butter,  salt,  and  pepper,  and  served 

63 


VEGETABLE  RECIPES 

> 

on  toast.  The  pared  and  quartered  cucumber  should  be  cooked  until 
tender  in  boiling  salted  water,  which  will  require  about  fifteen  minutes, 
and  then  served  as  directed.  Cucumbers  may  also  be  cut  in  slices  length- 
wise and  fried  like  summer  squash  or  eggplant. 

STEWED  CUCUMBERS.  Stew  pared  cucumbers,  cut  in  quar- 
ters, or  in  thick  slices,  for  fifteen  minutes  in  a  saucepan  with  a  little 
water  and  a  small  minced  onion.  Pour  off  the  water;  stir  in  a  little 
flour,  butter,  and  salt;  heat  for  two  or  three  minutes  and  then  serve. 

CUCUMBER  SAUTE.  Boil  pared  and  quartered  cucumbers  for 
three  minutes  only.  Then  drain  the  pieces  and  season  with  salt  and 
pepper.  Roll  in  flour  and  cook  in  a  saucepan  with  butter  for  twenty 
minutes.  This  dish  may  be  varied  by  adding  minced  parsley  and  a  little 
onion  about  five  minutes  before  the  cooking  is  finished. 

TOMATOES 

The  tomato,  although  not  very  nutritious,  may  be  classed  as  one  of 
our  most  useful  vegetables.  Raw,  it  makes  an  attractive  and  refresh- 
ing salad  and  may  be  served  by  itself  or  in  combination  with  other 
vegetables,  with  meat  or  with  fish.  As  a  vegetable  the  tomato  may  be 
prepared  in  many  ways.  It  makes  a  good  foundation  for  soups  and 
sauces.  Made  into  catsup  or  pickles  it  serves  as  a  relish.  The  addition 
of  a  little  tomato  gives  a  pleasant,  acid  flavor  to  many  soups  and  sauces, 
and  also  to  meat,  fish,  and  vegetable  dishes.  If  possible  the  tomatoes 
should  ripen  fully  on  the  vines,  as  the  flavor  is  much  better  than  when 
picked  green  and  then  allowed  to  ripen. 

When  properly  canned  this  vegetable  keeps  well  and  retains  its 
natural  flavor.  The  housekeeper  who  has  a  generous  supply  of  canned 
tomatoes  on  hand  will  find  them  very  valuable  at  all  times  of  the  year, 
but  especially  in  the  winter  months  when  the  variety  of  vegetables  is 
not  great. 

Overcooking  spoils  the   flavor  and   color  of  the  tomato. 

TO  PEEL  TOMATOES.  Put  the  ripe  tomatoes  into  a  dish  and 
pour  boiling  water  over  them.  Let  them  rest  in  the  water  about  one 
minute ;  then  pour  the  water  off.  The  thin  skin  will  now  peel  off  readily. 

When  a  quantity  of  tomatoes  are  to  be  peeled  have  a  deep  stew-pan 
a  little  more  than  half  filled  with  boiling  water  and  on  the  fire  where 
the  water  will  continue  to  boil.  Put  the  tomatoes  in  a  frying-basket  and 
lower  into  the  boiling  water.  Let  the  basket  remain  one  minute  in  the 
water.  There  must,  of  course,  be  water  enough  to  cover  the  tomatoes. 

STEWED  TOMATOES.  Peel  the  tomatoes  and  cut  into  small 
pieces.  Put  into  a  stew-pan  and  on  the  fire.  Boil  gently  for  twenty  min- 
utes or  half  an  hour,  counting  from  the  time  it  begins  to  boil.  Season 
five  minutes  before  the  cooking  is  finished.  Allow  for  each  quart  of 
tomatoes  one  generous  teaspoon  each  of  salt  and  sugar  and  one  table- 
spoon or  more  of  butter  or  drippings. 

64 


VEGETABLE  RECIPES 

SCALLOPED  TOMATOES. 

1  pint  peeled  and  cut  tomatoes       1  level  teaspoon  salt 

or  canned  tomatoes  1  tablespoon  butter  or. drippings 

1  pint  grated  bread  crumbs  A  few  grains  of  pepper 

Reserve  three  tablespoons  of  bread  crumbs,  and  spread  the  re- 
mainder on  a  pan.  Brown  in  the  oven,  being  careful  not  to  burn  them. 
Mix  the  tomato,  browned  crumbs,  salt,  pepper,  and  half  the  butter  or 
drippings  together,  and  put  in  a  shallow  baking-dish.  Spread  the  un- 
browned  crumbs  on  top,  and  dot  -with  the  remainder  of  the  butter  or 
drippings,  cut  into  bits.  Bake  in  a  moderately  hot  oven  for  half  an 
hour.  The  top  of  this  dish  should  be  brown  and  crisp. 

TOMATO  TOAST.  Boil  one  quart  of  peeled  and  cut  tomatoes  or 
canned  tomato  pulp  for  ten  minutes,  then  rub  through  a  strainer.  Re- 
turn to  the  stew-pan  and  add  two  level  teaspoons  of  salt,  half  a  tea- 
spoon of  pepper,  and  two  tablespoons  of  butter  or  drippings.  Place 
on  the  fire  and  cook  five  minutes.  Have  the  bottom  of  a  hot  platter  cov- 
ered with  well-toasted  slices  of  bread  and  pour  the  hot  tomato  over  it. 
Serve  at  once.  A  poached  egg  may  be  put  on  each  slice  of  toast. 

GREEN  PEPPER 

The  sweet  green  pepper,  though  fairly  common  in  our  city  markets, 
is  not  as  widely  known  as  a  vegetable  as  it  deserves.  Sliced,  it  makes 
a  very  fine  salad  alone,  or  mixed  with  other  salad  plants  like  lettuce. 
Stuffed  and  baked  peppers  are  very  palatable. 

GREEN  PEPPERS  STUFFED  AND  BAKED.  See  Stuffed  Pep- 
pers, page  35, 

EGGPLANT 

BAKED  EGGPLANT.  For  baked  eggplant  make  a  dressing  as 
for  stuffed  peppers,  except  that  a  little  more  salt,  pepper,  and  butter  or 
drippings  are  used.  Cut  the  eggplant  in  two  lengthwise,  scrape  out  the 
inside,  and  mash  it  fine,  then  mix  with  the  dressing  and  return  to  the 
shells.  Place  on  a  pan  and  in  the  oven.  Cook  forty-five  minutes. 

FRIED  EGGPLANT.  For  fried  eggplant  cut  the  vegetable  in 
slices  about  half  an  inch  thick  and  pare.  Sprinkle  the  slices  with  salt 
and  pile  them  upon  one  another,  put  a  plate  with  a  weight  on  top  of  the 
slices.  Let  them  rest  for  an  hour,  then  remove  weight  and  plate.  Add 
one  tablespoon  of  water,  half  a  tablespoon  of  salt,  and  half  a  teaspoon 
of  pepper  to  an  egg.  Beat  well.  Dip  the  slices  of  eggplant  in  the 
egg,  then  in  dried  bread  crumbs.  Spread  on  a  dish  for  twenty  or  more 
minutes.  Fry  till  brown  (in  deep  fat). 

SQUASH 

The  various  varieties  of  the  summer  squash  are  generally  cooked 
when  so  small  and  tender  that  the  thumb  nail  can  pierce  the  rind  easily. 

65 


VEGETABLE  RECIPES 

V 

To  prepare  for  the  table  wash  the  squash,  cut  into  small  pieces,  and 
either  cook  in  boiling  water  or  steam  it.  Jt  will  cook  in  boiling  water  in 
half  an  hour.  It  takes  about  an  hour  to  cook  it  in  the  steamer.  The 
cooked  squash  is  mashed  fine  and  seasoned  with  salt,  pepper,  and  butter 
or  butter  substitute.  This  method  gives  a  delicate  flavored  but  rather 
watery  dish. 

Summer  squash  is  very  palatable  cut  in  slices  and  fried  like  egg- 
plant. 

From  the  more  mature  squash  remove  the  thin  skin  and  seeds.  Cut 
the  squash  in  small  pieces  and  put  in  a  stew-pan  with  boiling  water 
enough  to  cover.  Boil  for  half  an  hour.  Drain,  mash,  and  season  with 
salt,  pepper,  and  butter  or  butter  substitute. 

Cook  winter  squash  in  the  same  manner.  Squash  is  one  of  the 
vegetables  that  require  a  good  deal  of  butter  or  butter  substitute. 

GREEN  CORN 

Green  corn,  a  typical  American  food  product,  is  a  vegetable  which, 
for  most  palates,  is  easily  spoiled  by  overcooking,  since  the  longer  the 
cooking  period  the  less  pronounced  the  delicate  corn  flavor. 

BOILED  CORN  ON  THE  COB.  The  most  satisfactory  way  to 
serve  green  corn  is  on  the  cob.  Free  the  corn  from  husks  and  "silk." 
Have  a  kettle  of  water  boiling  hard,  drop  the  corn  into  the  water  and 
cook  ten  minutes.  If  only  a  few  ears  of  corn  are  put  in  a  kettle  of  boil- 
ing water,  the  temperature  of  the  water  is  not  lowered  greatly  and  the 
corn  will  cook  in  eight  minutes.  On  the  other  hand,  if  a  large  quantity 
of  corn  is  crowded  into  a  kettle  of  boiling  water,  the  temperature  is  very 
much  lowered  and  the  time  of  cooking  must  be  increased.  When  pos- 
sible, surround  the  corn  with  a  generous  quantity  of  boiling  water. 

CORN  CUT  FROM  COB.  Corn  may  be  cut  from  the  cob  and 
heated  with  butter  or  butter  substitute,  pepper,  and  a  little  milk.  For 
this  dish  cook  the  ears  five  minutes  in  boiling  water  to  set  the  juice. 
Then  with  a  sharp  knife  cut  through  the  center  of  each  row  of  grains 
and  with  the  back  of  a  case  knife  press  the  grains  of  corn  from  the  hulls. 
Put  the  corn  in  a  saucepan  and  season  with  salt,  pepper,  and.  butter  or 
butter  substitute.  Add  enough  hot  milk  to  moisten  well,  and  cook  ten 
minutes.  Serve  at  once. 

The  raw  corn  may  be  cut  from  the  cob  and  treated  in  the  same 
manner. 

SUCCOTASH.  To  a  pint  of  corn  cooked  as  above  add  a  pint  of 
cooked  and  seasoned  shelled  beans. 

VEGETABLE  HASH 

Hash  may  be  made  with  one  or  many  cooked  vegetables,  the  vege- 
table or  vegetables  b-^ing  used  alone  or  combined  with  meat  or  fish. 
Potato  is  the  most  v  :'ul  vegetable  for  a  hash,  as  it  combines  well  with 
the  animal  food  or  with  other  vegetables. 

66 


VEGETABLE  RECIPES 

The  conditions  essential  to  a  good  hash  are  that  the  vegetables  shall 
be  cut  fairly  fine,  but  not  so  fine  that  the  pieces  shall  lose  their  shape  or 
stick  together — that  is,  the  particles  should  drop  apart  readily  when 
shaken  on  a  fork.  Each  vegetable  must  be  cut  up  separately,  then  all 
be  mixed.  The  vegetables,  or  vegetable,  and  meat  or  fish  must  be  well 
seasoned  with  salt  and  pepper,  and  if  liked  there  may  be  added  a  little 
minced  onion,  parsley,  or  green  pepper  finely  minced.  The  hash  must 
be  moistened  a  little  with  meat  broth,  milk,  or  water  (not  more  than 
half  a  cup  for  a  quart  of  hash).  When  the  hash  is  mixed,  seasoned, 
and  moistened,  put  a  tablespoon  of  butter  or  drippings  in  a  frying-pan. 
When  this  is  melted  put  in  the  hash,  and  spread  evenly  and  lightly  in 
the  pan.  Over  this  put  little  dots  of  butter  or  drippings,  using  about 
one  tablespoon  in  all.  Cover  the  pan  and  place  where  the  hash  will 
not  burn,  but  where  the  heat  is  fairly  good,  and  cook  half  an  hour,  then 
fold  and  turn  on  a  hot  platter.  A  rich  brown  crust  will  have  formed 
on  the  bottom  of  the  hash  if  the  heat  was  sufficient.  Serve  very  hot. 
The  plates  on  which  hash  is  served  should  be  hot. 

VEGETABLE  SOUPS 

Nearly  every  vegetable  grown  may  be  employed  in  the  preparation 
of  soups,  either  as  the  foundation  for  the  soup  or  as  a  garnish  to  any 
kind  of  meat  stock.  Meat,  meat  broth,  or  beef  extract  may  be  added  to 
any  of  them  if  additional  flavor  is  desired. 

POTATO  SOUP. 

4  medium-sized  potatoes  24  teaspoon  salt 

2  tablespoons  minced  onion  *4  teaspoon  pepper 

l/2  tablespoon    butter   or    butter       1  teaspoon  minced  parsley 

substitute  1  pint  milk 

T/2   tablespoon  flour 

Pare  the  potatoes  and  put  in  a  stew-pan  with  the  onion.  Cover  with 
boiling  water  and  put  over  a  hot  fire.  Cook  thirty  minutes,  counting 
from  the  time  the  pan  is  put  over  the  fire.  Reserve  half  a  cup  of  the 
milk  cold,  and  put  the  balance  to  heat  in  the  double  boiler.  Mix  the  flour 
with  the  cold  milk  and  stir  into  the  boiling  milk.  When  the  potatoes, 
etc.,  have  been  cooking  thirty  minutes  pour  off  the  water,  saving  it  to 
use  later.  Mash  and  beat  the  vegetables  until  light  and  fine,  then  grad- 
ually beat  in  the  water  in  which  they  were  boiled,  rub  through  the 
puree  sieve  and  then  put  back  on  the  fire.  Add  the  salt  and  pepper. 
Peat  with  an  egg- whisk  for  three  minutes,  then  gradually  beat  in  the 
boiling  milk.  Add  the  butter  or  butter  substitute  and  minced  parsley 
and  serve  at  once. 

TOMATO  SOUP. 

1  quart    peeled    and    finely   cut       2  teaspoons  salt 
tomatoes    or    canned    tomato       y2  teaspoon  pepper 
pulp  2  tablespoons    butter    or    drip- 

1   quart  cold  water  pings 

1  onion  2  tablespoons  flour 

1   tablespoon  sugar 

67 


VEGETABLE  RECIPES 

Put  into  a  stew-pan  all  the  ingredients,  except  the  butter  or  dripping 
and  flour,  the  onion  being  left  whole.  Stir  frequently  until  the  soup 
boils,  then  cook  fifteen  minutes,  counting  from  the  time  it  begins  to  boil. 
At  the  end  of  this  time  beat  the  butter  or  drippings  and  flour  together 
until  light  and  smooth  and  stir  into  the  soup.  Cook  ten  minutes  longer, 
then  take  out  the  onion  and  serve  the  soup  with  toasted  or  fried  bread. 
If  a  smooth  soup  is  desired  strain  through  a  fine  sieve.  This  is  the 
simplest  kind  of  tomato  soup.  It  may  be  varied  by  the  addition  of  rice, 
macaroni,  beans,  peas,  and  other  vegetables.  Instead  of  the  fried  bread, 
stale  bread  may  be  cut  in  small  pieces  and  put  in  the  bottom  of  the  soup 
tureen. 

ONION  CHOWDER. 

3  quarts  boiling  water  J^  teaspoon  pepper 

1  pint  minced  onion  3  tablespoons    butter    or    drip- 

1  quart  potatoes  cut  in  dice  pings 

3  teaspoons  salt  1  tablespoon  fine  herbs 

Cook  the  onion  and  butter  or  drippings  together  for  half  an  hour,  but 
slowly,  so  that  the  onion  will  not  brown.  At  the  end  of  this  time  add  the 
boiling,  water,  potatoes,  salt,  and  pepper  and  cook  one  hour  longer,  then 
add  the  fine  herbs  and  serve. 

GREEN  PEA  SOUP. 

1  quart  shelled  peas  2  tablespoons    butter    or    drip- 

3  pints  water  pings 

1  quart  milk  1  tablespoon  flour 

1  onion  3  level  teaspoons  salt 

]/2  teaspoon  pepper 

Put  the  peas  in  a  stew-pan  with  the  boiling  water  and  onion  and 
cook  until  tender,  which  will  be  about  half  an  hour.  Pour  off  the  water, 
saving  for  use  later.  Mash  the  peas  fine,  then  add  the  water  in  which 
they  were  boiled,  and  rub  through  a  puree  sieve.  Return  to  the  sauce- 
pan, add  flour  and  butter  or  drippings,  beaten  together,  and  the  salt  and 
pepper.  Now  gradually  add  the  milk,  which  must  be  boiling  hot.  Beat 
well  and  cook  ten  minutes,  stirring  frequently. 

SPLIT  PEA  SOUP.     See  page  23. 
BEAN  SOUP.     See  page  23. 

FRIED  VEGETABLES  FOR  SEASONING.  Vegetables  when 
used  raw  as  a  seasoning  give  a  strong  flavor,  and  only  a  little  of  each 
should  be  used.  For  flavoring  soups,  sauces,  stews,  etc.,  fried  vegetables 
are  far  superior  to  the  raw.  To  prepare  them  for  use,  clean  and  peel  or 
scrape  the  vegetables,  then  cut  them  into  small  pieces,  and  put  in  a 
saucepan  with  butter  or  drippings,  allowing  two  generous  tablespoons 
of  butter  or  drippings  to  a  pint  of  vegetables.  Place  on  a  hot  part  of  the 
range  and  stir  until  the  butter  or  drippings  and  vegetables  become  hot. 
Partially  cover  the  saucepan  and  set  back,  where  the  vegetables,  which 
should  be  stirred  often,  will  cook  slowly  for  half  an  hour.  Then  add  the 
vegetables  to  the  dish  they  are  to  flavor. 

68 


VEGETABLE  RECIPES 

VEGETABLE  SALADS  AND  DRESSINGS 

Nearly  all  vegetables  may  be  served  in  the  form  of  salad.  The 
salads  made  with  the  raw  vegetables  are  more  refreshing  and  perhaps 
more  generally  relished  than  those  made  with  cooked  vegetables.  The 
most  common  green  salad  plant  in  the  United  States  is  undoubtedly 
lettuce,  and  perhaps  celery,  alone  or  mixed  with  other  materials,  next. 
Endive,  chicory,  blanched  dandelion,  and  other  plants  should  also  be 
used,  as  they  give  a  pleasant  variety  to  the  menu. 

Raw  vegetables  should  be  used  only  when  they  are  young,  tender, 
and  fresh.  When  boiled  green  vegetables  are  used  for  a  salad  they 
should  not  be  cooked  so  long  that  they  lose  crispness  and  flavor.  Salad 
dressings  are  usually  sharp  or  pungent  sauce,  with  which  the  salad  is 
moistened  and  seasoned,  or  "dressed."  The  best  all-round  salad  dressing 
is  what  is  known  as  French  salad  dressing  (see  page  14).  This  is 
suitable  for  any  vegetable  salad,  raw  or  cooked. 

CABBAGE  SALAD.  Either  red  or  white  cabbage  may  be  used  for 
salad,  and  must  be  firm,  crisp,  and  tender.  Remove  the  outer  leaves  and 
cut  the  tender  cabbage  into  fine  shreds.  Wash  well  and  let  soak  in  cold 
water  for  half  an  hour.  Drain  and  season  with  French  dressing  or 
cooked  salad  dressing.  Serve  at  once. 

CUCUMBER  SALAD.  This  vegetable  should  always  be  crisp  and 
fresh  when  used.  There  is  an  old  and  widespread  belief  that  cucumbers 
are  more  wholesome  if  the  slices  are  soaked  in  cold  water  or  in  salted 
water  before  serving.  Doubtless  the  distress  which  some  persons  expe- 
rience after  eating  cucumbers  is  due  to  the  fact  that  they  are  swallowed 
without  proper  mastication.  It  does  not  seem  probable  that  there  is  any 
unwholesome  property  in  this  vegetable  when  we  recall  the  extent  to 
which  it  is  eaten  in  some  other  countries  and  the  good  reputation  which 
it  bears  there. 

Cucumbers  should  be  pared  and  sliced  thin,  and  then  may  be  dressed 
with  oil  and  vinegar,  like  lettuce,  or  with  a  little  vinegar,  salt,  and  pep- 
per. Cucumbers  are  at  their  best  for  salads  when  fairly  young,  and 
should  not  be  used  after  the  seeds  have  become  hard  and  tough,  as  most 
persons  consider  them  objectionable. 


69 


CEREALS 

Cereals  rank  first  among  vegetable  foods.  They  contain  in  varying 
proportions  all  the  elements  necessary  to  support  life.  They  contain  a 
great  deal  of  starch,  which  is  needed  to  keep  the  body  warm  and  to  make 
it  do  its  work.  A  bowl  of  oatmeal,  eaten  for  breakfast,  will  furnish  the 
average  man  with  all  the  strength,  heat  and  energy  he  will  need. 
Cereals  with  cooked  fruits  are  particularly  appetizing. 

It  is  best  not  to  buy  cereals  in  very  large  quantities,  because,  if  they 
are  kept  too  long,  insects  are  apt  to  develop  in  them.  Cereals  should 
always  be  kept  in  glass-covered  jars. 

Cereals  are  improved  by  long  cooking.  Therefore,  oatmeal,  hominy 
arid  other  cereals  which  are  left  over  can  be  added  next  day  to  the  fresh- 
cooked  cereals. 

Left-over  cereal  can  be  molded  cold  and  served  with  either  fresh  or 
cooked  fruit,  or  it  can  be  used  in  making  pancakes,  muffins  and  pud- 
dings; also  to  make  gruel  for  sick  people.  Cold  hominy  and  corn-meal 
mush  can  be  cut  into  slices  and  fried.  This  makes  an  excellent  vege- 
table or  breakfast  dish,  with  or  without  syrup. 

All  cereals  should  be  cooked  at  first  for  ten  minutes  directly  over 
the  fire  and  then  put  into  a  double  boiler.  If  you  haven't  a  double  boiler, 
place  the  saucepan  containing  the  cereal  in  a  larger  saucepan  that  con 
tains  hot  water.  By  using  a  fireless  cooker  you  can  prepare  your  cereal 
at  night,  cook  it  on  the  stove  for  about  ten  minutes,  put  it  in  the  fireless 
cooker,  and  when  you  get  up  in  the  morning  you  will  find  it  all  cooked 
and  ready  to  be  eaten.  In  this  way  you  save  both  time  and  fuel. 

If  you  want  to  save  time  in  the  morning,  you  can  soak  your  hominy, 
corn-meal  or  oatmeal  overnight.  If  this  is  done,  it  will  take  only  one- 
half  the  length  of  time  for  cooking. 

Cereals  requiring  more  than  one  hour  to  cook  should  be  cooked  the' 
day  before  they  are  to  be  eaten  and  reheated  in  the  morning. 

Cook  steam-cooked  cereals,  as  a  rule,  twice  as  long  as  is  directed 
on  the  package.  Only  by  long  cooking  are  cereals  made  wholesome  and 
well-flavored.  When  not  cooked  enough  they  often  occasion  sickness. 

Stir  coarse,  flaky  cereals  as  little  as  possible.  Fine,  granular  cereals 
may  be  beaten.  To  keep  these  fine  cereals  from  lumping,  mix  them  with 
cold  water  instead  of  sprinkling  them  dry  into  boiling  water. 

Cereals  should  absorb  all  the  water  they  are  cooked  in ;  if  too  moist 
when  nearly  done,  cook  uncovered  for  a  time. 

To  improve  rice,  farina  or  hominy,  stir  in  one-quarter  of  a  cup  of 
milk  about  fifteen  minutes  before  taking  from  fire,  and  leave  the  cover 
off  during  the  rest  of  the  time. 

Both  corn-meal  and  hominy  are  made  from  corn.  Rolled  oats  is 
'the  entire  oat  crushed  and  rolled.  Both  corn  and  oats  are  full  of  heat, 
energy  and  flesh-building  material  and  are  a  most  healthful  food  for  you 
to  eat. 

Fried  corn-meal  or  hominy  is  a  pleasing  and  satisfactory  substitute 
for  potatoes  and  costs  less  than  potatoes. 

70 


CEREALS 

There  is  a  large  hominy,  sometimes  called  Samp,  which  people  in 
this  city  do  not  seem  to  know  and  use  very  little.  TRY  IT  AS  A  VEGE- 
TABLE IN  PLACE  OF  POTATOES.  It  costs  less,  tastes  good  and 
contains  more  nourishment  than  potatoes. 

Rice  contains  more  energy-giving  material  than  potatoes  and  can 
be  used  in  place  of  potatoes. 

Potatoes  are  three-quarters  water,  while  rice  has  practically  no 
w^ater. 

Potatoes  are  one-fifth  starch,  while  rice  is  more  than  three-quarters 
starch,  and  starch  gives  heat  and  energy  to  the  body. 

Rice  contains  two-thirds  more  flesh-building  material  than  potatoes. 
Therefore  a  given  amount  of  money  will  buy  four  times  as  much  food 
value  if  spent  for  rice  as  it  will  if  spent  for  potatoes.  If  used  with 
cheese,  peas,  beans  or  lentils,  rice  will  give  you  practically  all  the  food 
your  body  needs. 

Cheese  contains  the  same  flesh-building  material  as  meat  and  can 
be  used  in  place  of  meat,  and  while  the  price  of  cheese  has  gone  up  of 
late,  only  a  very  small  quantity  is  needed,  if  combined  with  rice  or 
macaroni,  to  make  a  dish  that  will  take  the  place  of  both  meat  and  pota- 
toes. 

Peas,  beans  and  lentils  are  rich  in  flesh-building  material  and  when 
combined  with  rice  in  an  appetizing  way  will  take  the  place  of  both  meat 
and  potatoes. 

Many  people  do  not  like  rice.  This  is  largely  because  they  do  not 
know  how  to  cook  it  properly  or  how  to  combine  it  with  other  foods  so 
as  to  make  it  taste  well. 

The  eating  of  rice  in  place  of  all  other  foods  is  not  advised,  but  the 
cost  of  living  can  be  greatly  reduced  by  using  rice  in  place  of  potatoes, 
and  by  using  rice  combined  with  cheese,  peas,  beans  or  lentils  in  place 
of  both  meat  and  potatoes. 

When  you  buy  rice,  ask  for  "Standard  Grade  Head  Rice." 


TRY  THE  FOLLOWING  CEREAL  RECIPES 

THEY  ARE  WHOLESOME,  PALATABLE 

AND  INEXPENSIVE 


71 


CEREAL  RECIPES 

OATMEAL  PORRIDGE — Oatmeal  requires  to  be  cooked  until 
very  soft,  but  should  not  be  mushy.  ,The  ordinary  rule  is  to  put  a  cup 
of  meal  into  a  quart  of  salted  boiling  water  (a  teaspoonful  of  salt), 
and  let  it  cook  in  double  boiler  the  required  time.  It  is  well  to  keep  the 
pan  covered  until  the  oatmeal  is  cooked;  then  remove  the  cover  and  let 
the  moisture  evaporate  until  the  oatmeal  is  of  the  right  consistency.  It 
should  be  moist  enough  to  drop  but  not  run  from  the  spoon.  It  should 
be  lightly  stirred  occasionally  to  prevent  its  sticking  to  the  pan,  but 
carefully,  so  as  not  to  break  the  grains. 

If  carefully  cooked,  the  sides  of  the  pan  will  not  be  covered  with 
burned  oatmeal,  and  so  wasted. 

OATMEAL  GRUEL— Boil  two-thirds  of  a  cup  of  well-cooked  oat- 
meal in  one  cup  of  boiling  water  fifteen  minutes.  Add  an  equal  amount 
of  milk,  a  few  grains  of  salt  and  a  grating  of  nutmeg.  It  may  be  served 
strained  or  unstrained. 

OATMEAL  MUSH  WITH  APPLES— Core  apples,  leaving  large 
cavities ;  pare  and  cook  until  soft  in  syrup  made  by  boiling  sugar  and 
water  together,  allowing  one-half  cup  of  sugar  to  one  and  one-half  cups 
water.  Fill  cavities  with  oatmeal  mush ;  serve  with  the  syrup  in  which 
the  apples  were  cooked. 

CORN-MEAL  MUSH— Sprinkle  with  the  hand  a  pint  of  corn-meal 
into  boiling  salted  water,  a  little  at  a  time.  Cook  for  two  hours  over  a 
slow  fire.  If  the  corn-meal  is  soaked  overnight,  just  add  it  to  boiling 
salted  water  the  following  morning  and  cook  for  an  hour  over  a  slow 
fire.  This  may  be  eaten  cold  or  hot,  with  milk  or  with  butter  and  sugar 
or  with  syrup. 

CORN-MEAL  MUFFINS— 

1  cup  corn-meal  6  level  teaspoons  baking-powder 

]/2  cup  flour  1  cup  "milk 

YI  teaspoon  salt  1  tablespoon   butter  or   melted   drippings 

Mix  well  the  corn-meal,  flour,  salt  and  baking-powder.  Stir  in  milk 
and  add  butter  or  melted  drippings.  Bake  in  hot  oven  for  20  minutes. 
You  can  use  greased  muffin-pans  or  bake  it  in  one  loaf. 

FRIED  CORN  MUSH— Pour  well-boiled  corn-meal  mush  into  a 
bread-tin  or  a  dish  with  straight  sides.  After  it  is  cold  cut  into  even 
slices  and  fry  so  that  a  crisp  crust  is  formed  on  both  sides. 

CORN-MEAL  MUSH  WITH  CHEESE— Instead  of  being  fried, 
the  slices  of  mush  can  be  browned  in  a  greased  pan  in  the  ove«n.  They 
can  also  be  made  into  a  savory  dish  to  be  eaten  with  bread,  by  sprinkling 
them  with  grated  cheese  and  a  little  salt,  pepper  and  finely  minced 
parsley.  Place  in  the  oven  to  melt  the  cheese. 

72 


CEREAL  RECIPES 

HOMINY  GRITS— Add  one  cup  of  hominy  to  4  cups  of  boiling 
water.  Cook  for  ten  minutes  directly  over  the  fire  and  then  put  into  a 
double  boiler.  Cook  for  two  hours,  stir  occasionally,  very  lightly.  If 
hominy  is  soaked  overnight,  add  it  in  the  morning  to  the  boiling  water 
and  cook  for  an  hour.  This  may  be  eaten  hot  or  cold,  with  milk, 
or  with  butter  and  sugar,  or  with  syrup. 

FRIED  HOMINY — Cut  cold  boiled  hominy  into  even  slices  and 
fry  so  that  a  crisp  crust  is  formed  on  both  sides. 

LARGE  HOMINY  (sometimes  called  Samp) — Soak  one  cup  of 
samp  overnight.  In  the  morning  add  four  cups  of  boiling  salted  water 
(1  teaspoon  salt).  Boil  until  soft  but  not  mushy.  Pour  off  water,  put 
in  dish  and  place  in  warm  oven  for  a  few  minutes  to  dry  off.  Plain 
boiled  samp  is  usually  used  as  a  vegetable  in  place  of  potatoes. 

CEREAL  MUFFINS- 

J/2  cup  cooked  cereal  (left-over)  1  tablespoon  butter  or  melted 

\y2  cups  flour  drippings 

6  level  teaspoons  baking-powder          1  cup  milk 

l/>  teaspoon  salt 

Mix  well  the  flour,  baking-powder  and  salt.  Add  milk  to  the  cooked 
cereal  and  then  stir  it  into  the  flour,  baking-powder  and  salt.  Then  add 
the  melted  butter  or  drippings.  Bake  in  hot  oven  for  20  to  30  minutes. 
You  can  use  buttered  muffin-pans  or  bake  in  one  loaf. 

CEREAL  MOLDED  WITH  FRUIT— Take  left-over  cold  cereal. 
If  very  stiff,  add.  a  little  milk  or  water  and  stir  into  it  a  few  scalded 
cut-up  dates  or  figs.  Prunes  or  any  other  cooked  fruit  can  be  used  in 
place  of  dates  or  figs.  Pour  into  a  mold  and  serve  cold  with  a  little 
sugar  and  milk.  Tf  prunes  are  used  serve  with  the  juice  of  the  prunes. 

CEREAL  PANCAKES— 

1  cup  sweet  milk  1  cup  cooked  cereal  (left-over) 

1  cup  flour  1  egg 

2  teaspoons  baking-powder  1  teaspoon  salt 

Beat  the  egg  and  cooked  cereal  together  until  light  and  smooth  and 
stir  in  the  milk.  Sift  the  flour  and  salt  together  and  add  to  the  cereal 
mixture.  •  When  ready  to  bake  the  cakes,  stir  in  the  baking-powder  and 
beat  the  batter  vigorously.  Cook  on  hot  pan. 

CEREAL  PUDDING- 

1  cup  cooked  cereal  (left-over)  l/2  cup  molasses 

2  cups  scalded  milk  \l/2  teaspoon  salt 

\l/2  tablespoons  butter  or  butter  substitute 

Pour  milk  on  cereal  and  mix  well.  Add  remaining  ingredients, 
pour  into  greased  pudding-dish  and  bake  one  hour  in  slow  oven. 

CORN-MEAL  PUDDING- 

5  cups  scalded  milk  1  teaspoon  salt 

l/2  cup  corn-meal  1  teaspoon  ginger  l/>  cup  molasses 

Pour  milk  slowly  on  corn-meal,  cook  in  double  boiler  twenty  min- 

73 


CEREAL  RECIPES 

utes,  add  molasses,  salt  and  ginger;  pour  into  greased  pudding-dish  and 
bake  two  hours  in  slow  oven.     Ginger  may  be  omitted. 

BOILED  RICE— 

1  cup  rice  2  quarts  boiling  water  1  tablespoon  salt 

Pick  over  rice ;  add  slowly  to  rapidly  boiling  water,  a  few  grains  at 
a  time  so  as  not  to  check  boiling  of  water.  After  all  rice  has  been  added, 
stir  once  only,  using  a  fork  to  avoid  breaking  grains.  Boil  thirty  min- 
utes, or  until  soft,  adding  salt  when  nearly  cooked.  Drain  in  coarse 
strainer,  and  pour  one  quart  hot  water  over  the  rice ;  put  in  dish  and 
place  in  warm  oven  to  dry  off. 

The  water  should  be  boiling  all  the  time  you  are  adding  the  rice. 
That  is  why  you  should  add  a  few  grains  at  a  time.  If  you  put  all  the 
rice  in  at  once,  the  water  will  stop  boiling  and  the  rice  grains  will  all 
stick  together  instead  of  each  one  being  separate  and  distinct  as  it  should 
be  in  properly  cooked  rice. 

Plain  boiled  rice  is  usually  used  as  a  vegetable  in  place  of  potatoes. 
Save  water  in  which  rice  was  cooked  and  use  it  for  soups  and  gravies. 

CREAM  OF  RICE  SOUP.     (See  page  21.) 
SAVORY  RICE.     (See  page  27.) 

RICE  BALLS  WITH  TOMATO  SAUCE— Make  balls  of  hot 
cooked  rice  and  serve  with  hot  tomato  sauce. 

RICE  WITH  CHEESE.     (See  page  27.) 

TURKISH  RICE— Wash  and  drain  one-half  cup  rice ;  cook  in  one 
tablespoon  butter  (or  drippings)  until  brown;  add  one  cup  boiling 
water,  and  steam  until  water  is  absorbed.  Add  one  and  three-fourths 
cups  hot  stewed  tomatoes,  cook  until  rice  is  soft,  and  season  with  salt 
and  pepper. 

RICE  AND  CABBAGE- 

1  cup  stock  or  boiling  water  %  CUP  boiled  rice 

2  thin  slices  bacon  ^  teaspoon  chopped  parsley 
]/2  medium-sized  cabbage  Salt  and  pepper  to  taste 
Chop  the  bacon  finely ;  add   cabbage  finely  chopped  and   moisten 

with  the  boiling  water  or  stock.  Cook  slowly,  uncovered,  for  30  min- 
utes. Add  the  rice,  parsley,  salt  and  pepper  and  cook  15  minutes  longer. 

BAKED  RICE  AND  CHEESE.     (See  page  28.) 

KIDNEY   BEANS  AND   RICE  WITH   BROWN   SAUCE— Put 

two  tablespoons  of  butter  or  drippings  in  a  saucepan  and  brown  until 
dark,  but  do  not  burn  it.  Add  one  tablespoon  flour,  stir  and  brown 
again.  Add  two  cups  good  stock  (beef  is  best)  ;  season  with  salt  and 
pepper.  Cook  one  pint  fresh  shelled  beans  in  salted  water  until  tender. 
Add  one  cup  of  cooked  rice;  then  add  the  sauce,  and  cook  one  minute 
longer.  Gravy  can  be  used  in  place  of  the  stock.  If  gravy  is  used,  but- 
ter or  dripping  should  be  left  out.  In  food  value  this  dish  takes  the 
place  of  both  meat  and  potatoes. 

LENTILS  AND  RICE.     (See  page  30.) 

74 


CEREAL  RECIPES 

LENTILS  AND  RICE  CROQUETTES.     (See  page  30.) 
CURRIED  TOMATOES  AND  RICE— 

1  cjt.  stewed  tomatoes  or  1  teaspoon  curry-powder 

1  qt.-can  of  tomato  pulp  Salt  to  taste 

1  cup  boiled  rice 

Add  the  curry-powder  and  salt  to  the  tomatoes ;  mix  well.  Put  a 
layer  of  the  tomatoes  in  the  bottom  of  a  baking-dish,  then  a  layer  of  the 
rice,  then  a  layer  of  tomatoes,  and  so  on  until  all  is  used,  having  the  last 
layer  tomatoes;  sprinkle  the  top  over  with  bread  crumbs  and  bake  in  a 
moderate  oven  for  a  half  hour.  Serve  in  the  dish  in  which  it  was  baked. 

RICE  WITH  GRAVY— Boil  rice.  (See  "Boiled  Rice.")  Heat  any 
left-over  gravy  you  have  and  pour  over  the  rice. 

RICE  WITH  STEWED  PRUNES— Wash  and  pick  over  prunes. 
Put  in  a  saucepan,  cover  with  cold  water,  and  soak  two  hours;  then  cook 
until  soft  in  same  water.  When  nearly  cooked,  add  sugar  to  sweeten. 
Many  prefer  the  addition  of  a  small  quantity  of  lemon  juice.  Serve  with 
any  left-over  cold  rice. 

Any  dried  fruit  may  be  cooked  and  used  in  place  of  prunes. 

SIMPLE  RICE  PUDDING— Wash  a  cup  of  rice ;  then  boil  it  on 
the  stove  in  a  quart  of  water  for  about  5  to  10  minutes.  Take  it  off  the 
stove  and  do  not  drain ;  then  add  a  quart  of  milk,  24  cup  of  sugar,  l/2  tea- 
spoon salt  and  a  little  nutmeg.  Put  it  in  the  oven  and  bake  very  slowly 
for  about  1  hour.  Stir  it  frequently  while  it  is  baking. 

COLD  RICE — Cold  rice  can  be  added  to  any  soup,  made  into  cro- 
quettes, used  in  a  scalloped  dish,  or  it  can  be  mixed  with  minced  meat 
and  egg  and  fried  like  an  omelet. 

Cold  rice  can  be  mixed  with  a  small  quantity  of  meat,  and  used  for 
stuffing  eggplant ;  or  it  can  be  reheated  or  made  into  pudding. 

A  few  spoons  of  left-over  rice  mixed  with  a  little  chopped  meat, 
or  fish,  and  a  few  spoons  of  gravy  or  white  sauce  to  moisten  it,  can 
be  put  in  a  baking-dish,  covered  with  bread  crumbs,  and  baked  in 
the  oven. 


.':•••    .. 
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.../i 

uoY 

,w  uoY 


75 


BREAD 

Freshly  baked  bread  is  not  as  healthy  as  bread  that  is  a  day  or  more 
old.  In  the  case  of  dyspeptics,  doctors  first  of  all  forbid  fresh  bread  and 
insist  upon  the  patient  eating  bread  a  day  or  two  old. 

In  addition  to  being  better  for  you  physically,  yesterday's  bread  is 
better  for  your  pocketbook,  for  it  does  not  cost  as  much  as  to-day's  bread. 

Every  Penny  Saved  Is  a  Penny  Earned. 

Here  is  one  way  to  improve  your  health  and  that  of  your  family  and 
at  the  same  time  save  money. 

As  a  people,  we  have  more  or  less  formed  the  habit  of  eating  white 
bread  only  and  do  not  realize  that  other  breads,  such  as  whole-wheat, 
rye,  and  whole-corn-meal  bread  are  extremely  palatable  and  much  more 
nutritious.  In  fact,  by  using  whole-wheat  flour  or  whole-corn-meal  you 
get  30%  more  nourishment  from  the  same  amount  of  flour. 

While  it  is  important  that  grown  people  should  use  whole-wheat, 
rye,  or  whole-corn-meal  bread  instead  of  white  bread,  it  is  still  more 
important  for  children.  White  bread  is  not  good  for  growing  children, 
for  white  flour  does  not  contain  the  lime  or  other  mineral  salts  necessary 
to  build  up  bones  and  teeth.  In  addition  to  this,  whole-wheat  flour 
prevents  constipation  and  adds  to  the  general  health. 

We  should  use  whole-wheat  flour  and  whole-corn-meal  instead  of 
white  flour,  not  only  because  they  are  more  nutritious  but  because  of 
the  waste  that  can  be  saved.  In  milling  white  flour  only  73%  of  the 
wheat  is  used,  while  in  milling  whole- wheat  flour  85%  of  the  wheat  is 
used.  You  can  see  for  yourself  that  if  people  would  use  whole  wheat 
bread  in  place  of  white  bread  the  wheat  that  is  now  wasted  would  be 
saved.  This  would  increase  the  bread  supply  of  this  country  by 
nearly  9%. 

In  view  of  the  present  food  crisis  you  should  resolve  to  do  your 
share  toward  saving  the  waste  that  now  takes  place.  Here  is  your 
opportunity  to  help  correct  one  of  the  nation's  extremely  wasteful  habits 
and,  while  doing  so,  help  yourself. 

Because  of  our  large  shipments  to  Europe  our  supply  of  wheat  is 
extremely  low  at  the  present  time  and  the  help  of  every  housewife  is 
required  to  make  our  present  supply  cover  the  needs  of  Europe  as  well 
as  this  country.  By  using  whole-wheat  bread,  rye  bread,  corn  bread, 
rice  bread  and  rolled-oats  bread  in  place  of  white  bread : 

You  will  be  giving  your  family  a  nourishing  bread ; 

You  will  be  helping  your  country  to  correct  one  of  its  wasteful 
habits; 

You  will  be  helping  to  feed  your  own  countrymen ; 

You  will  be  helping  to  feed  Europe ; 

You  will  be  learning  now  an  economy  that  you  will  be  obliged  to 
adopt  before  many  years  go  by. 

Here  is  your  opportunity  to  do  something 

FOR  YOUR  COUNTRY; 

FOR  YOUR  FAMILY;  FOR  YOURSELF. 

76 


BREAD   RECIPES 

FLOUR.  Flour  should  always  be  kept  in  a  cool,  dry  place,  away 
from  dust,  flies,  and  vermin,  and,  since  it  absorbs  flavors  easily,  away 
from  other  foods  or  other  supplies  which  have  strong  odors.  This  ap- 
plies equally  to  the  home  and  to  the  store. 

• 

YEAST.  When  in  good  condition  compressed  yeast  is  soft  and 
yet  brittle  and  is  the  same  color  throughout,  a  creamy  white.  It  should 
have  no  odor  except  that  of  yeast,  which  is  familiar  to  most  people  but 
difficult  to  describe. 

FAT.  Fat,  if  used,  may  be  butter,  lard,  beef  fat,  cottonseed  oil, 
or  any  other  of  the  ordinary  fats  used  in  cooking.  It  should,  however, 
be  wholesome,  of  good  quality,  and  in  good  condition.  Bread  is  so  little 
improved  by  the  addition  of  fat  that  it  is  a  mistake  to  run  the  slightest 
risk  of  injuring  its  flavor  by  using  fat  of  questionable  quality. 

KNEADING.  Dust  a  little  flour  on  the  dough  and  on  the  palms 
of  your  hands.  Fold  the  edge  of  the  dough  farthest  from  you  toward 
the  center  of  the  mass,  immediately  pressing  the  dough  down  and 
away  from  you  with  a  gentle  rolling  motion  of  the  palms  of  the  hands, 
twice  repeated.  Turn  the  dough  so  that  what  was  the  right-hand  part 
of  it  shall  be  farthest  away  from  you ;  fold  over  and  knead  as  before ; 
continue  to  do  this,  turning  the  dough  and  flouring  your  hands,  the 
board,  and  the  dough,  to  keep  the  dough  from  sticking.  Should  it  stick 
to  the  board,  scrape  it  free  with  a  dull  knife  and  flour  the  board  anew. 
Knead  the  dough  until  it  does  not  stick  to  your  hands  or  the  board,  is 
smooth  on  the  surface,  feels  spongy  and  elastic,  and  rises  quickly  after 
being  indented. 

The  use  of  a  bread-mixer  saves  labor  and  is  more  sanitary  than 
kneading  by  hand. 

FIRST  RISING.  Replace  the  dough-ball  in  a  wet  bowl,  brush 
the  top  with  water,  cover  the  bowl  with  several  thicknesses  of  cloth, 
and  set  it  near  -the  stove  or  in  a  pan  of  warm  water,  turning  another 
pan  over  it. 

SECOND  RISING.  Whejfi  the  dough  has  risen  to  twice  its  original 
bulk,  lift  it  on  to  the  board  and  shape  into  small  loaves,  handling  lightly 
and  using  no  additional  flour.  Put  into  pans,  and  let  it  stand  in  a  warm 
place,  covered  with  a  thick  clean  cloth,  until  it  has  again  doubled  in  bulk. 

BAKING.  When  the  dough  is  nearly  risen,  test  the  oven ;  it  should 
be  hot  enough  to  turn  a  piece  of  writing  paper  dark  brown  in  six  min- 
utes. Bake, small  loaves  thirty-five  minutes;  brick  loaves,  four  inches 
thick,  fifty  to  sixty  minutes.  Turn  the  pans  if  the  bread  does  not  bake 

evenly. 

77 


BREAD  RECIPES 

,      WHOLE-WHEAT  BREAD  (with  a  sponge). 

Whole-wheat  flour,   about   3  Compressed  yeast,  1  cake 

cups  Salt,  3  teaspoons 

Lukewarm  water,  1*4  cups  Sugar,  2  tablespoons 

Mix  the  yeast  smoothly  with  one-fourth  of  a  cup  of  the  water; 
dissolve  salt  and  sugar  in  the  rest  of  the  water  in  a  bowl ;  stir  the  yeast 
into  this;  and  then  stir  in  enough  flour  to  make  a  drop-batter.  Beat 
until  the  batter  is  full  of  bubbles  (not  less  than  five  minutes),  cover 
the  bowl,  and  let  the  batter,  or  sponge,  rise  until  doubled  in  bulk. 
Stir  in  the  rest  of  the  flour,  beat  thoroughly.  Turn  out  on  a  floured 
board  and  knead  thoroughly.  Turn  into  pans,  and  let  rise  until  not 
quite  doubled  in  bulk,  and  bake  for  45  or  50  minutes.  For  an  overnight 
rising  use  half  the  amount  of  yeast. 

CORN-MEAL-AND-WHEAT  BREAD. 

\l/2  cups  milk,  water,  or  a  mix-       1  tablespoon  sugar 

ture  of  the  two  1  tablespoon  fat   (if  used) 

1  cake  compressed  yeast  1  cup  corn-meal 

lJ/2  teaspoons  salt  2  cups  wheat  flour 

Pour  \%  cups  of  the  water  over  the  corn-meal,  salt,  sugar,  and 
fat  (if  used),  and  heat  the  mixture  gradually  to  the  boiling  point  or 
nearly  to  it  and  cook  20  minutes.  This  cooking  can  be  done  best  in  a 
double  boiler.  The  water  is  sufficient  only  to  soften  the  meal  a  little. 
Allow  the  meal  to  cool  to  about  the  temperature  of  the  room  and  add 
the  flour  and  yeast,  mixed  with  the  rest  of  the  water.  Knead  thor- 
oughly, let  rise  until  it  doubles  its  bulk,  make  into  a  loaf,  place  in  a  pan, 
allow  to  rise  until  it  nearly  fills  the  pan,  and  bake  45  or  50  minutes. 
For  an  overnight  rising  use  half  the  amount  of  yeast. 

RICE    BREAD. 

1  cup  lukewarm  water,  milk,  or        1  tablespoon   sugar 

a  mixture  of  tlie  two  Butter    (if   used)    or   other   fat, 

1  cup  uncooked  rice  1  tablespoon  or  less 

1J4  teaspoons  salt  1  cake  compressed  yeast 

2  cups  wheat  flour 

Steam  the  rice  with  one-half  of  the  liquid  until  it  is  soft.  This  is 
done  in  a  double  boiler.  Put  the  sugar,  salt,  and  fat  (if  used)  into 
the  mixing  bowl  and  pour  over  them  the  remaining  liquid  (l/2  cup). 
When  the  mixture  has  become  lukewarm  add  the  yeagt  and  l/2  cup  of 
flour.  Allow  this  sponge  to  rise  until  very  light.  Add  the  boiled  rice, 
which  should  have  been  cooled  until  lukewrarm,  and  the  rest  of  the  flour. 
Knead  thoroughly.  This  dough  is  so  thick  that  some  pressure  is  re- 
quired to  work  in  the  last  portions  of  the  flour.  Allow  the  dough  to  rise 
until  it  has  doubled  its  bulk,  form  into  a  loaf,  place  in  a  pan  and  allow  to 
rise  until  it  nearly  reaches  the  top  of  the  pan,  and  bake.  For  an  over- 
night rising  use  half  the  amount  of  yeast. 

RYE  BREAD. 

1  quart  milk  \l/>  cake  compressed  yeast 

2  tablespoons  sugar  1  cup  wheat  flour 
4  tablespoons  salt                                  2  cups  rye  flour 

2  tablespoons   fat 

78 


BREAD  RECIPES 

Scald  the  milk.  Put  the  sugar  and  salt  (and  fat,  if  used)  into  a 
mixing  bowl.  Pour  the  hot  liquid  over  it  and  allow  it  to  become  luke- 
warm. Mix  the  yeast  with  a  little  of  the  lukewarm  liquid  arid  add  it  to 
the  rest  of  the  liquid.  If  convenient,  set  this  aside  in  a  warm  place  for 
one  hour ;  if  not  convenient  to  set  it  aside,  add  the  flour  at  once,  putting 
in  a  little  at  a  time.  Mix  well;  turn  out  on  a  floured  board  and  knead 
until  the  dough  is  of  such  consistency  that  it  sticks  neither  to  the  bowl 
nor  to  the  hands.  This  requires  about  10  minutes.  Cover,  and  allow  to 
rise  1^4  hours  in  a  warm  place.  Cut  down  the  dough  from  the  sides  of 
the  bowl ;  grease  the  hands  slightly.  Knead  a  little  and  set  aside  to  rise 
again  for  one  hour.  At  this  point  the  dough  should  be  placed  in  a  6- 
quart  bowl  lined  with  a  cloth  into  which  flour  has  been  rubbed.  When 
the  dough  has  risen  to  the  top  of  the  bowl  turn  out  on  a  hot  sheet  iron  (a 
dripping  pan  inverted  will  do),  over  which  1  tablespoon  of  flour  has 
been  sprinkled,  and  put  it  immediately  into  a  very  hot  oven.  After  10 
minutes  lower  the  temperature  somewhat  and  bake  for  1  hour.  For  an 
overnight  rising  use  half  the  amout  of  yeast. 

ROLLED-OATS  BREAD. 

2  cups  boiling  water  J^  cup  lukewarm  water 

y2  cup  brown  sugar  \l/2  cups  rolled  oats 

2  teaspoons   salt  5  cups   flour 
\l/2  yeast  cake 

Dissolve  the  yeast  cake  in  the  lukewarm  water.  Pour  the  boiling 
water  over  the  rolled  oats,  salt,  and  sugar,  and  let  stand  until  lukewarm ; 
add  the  dissolved  yeast  and  flour.  Let  rise  until  very  light,  beat  thor- 
oughly and  then  knead  thoroughly,  and  turn  into  two  buttered  bread 
pans.  When  the  loaves  have  doubled  their  volume  bake  them  an  hour 
in  a  moderate  oven.  For  an  overnight  rising  use  half  the  amount  of 
yeast. 


79 


HOW  TO  USE  LEFT-OVERS 

European  housewives  are  noted  for  knowing  how  to  combine  left- 
overs in  such  a  way  as  to  make  most  savory  and  nourishing  dishes; 
indeed,  it  is  a  common  saying  that  a  European  family  can  live  on  what 
the  average  family  in  this  country  throws  away. 

Every  scrap  of  food  left  over  from  a  meal  can  be  used  in  some  way. 

Learn  to  save  money  by  avoiding  waste. 

If  possible,  buy  for  more  than  just  one  meal  at  a  time ;  in  other 
words,  when  buying  plan  to  have  something  left  over  for  another  meal, 
particularly  where  the  cooking  takes  a  long  time  or  where  the  food  can* 
be  reheated  to  advantage.  This  will  save  you  time,  labor  and  money. 

LEFT-OVER  MEAT — Left-over  beef,  lamb,  mutton  and  veal  are 
excellent  for  hash,  scalloped  dishes,  croquettes,  a  loaf,  and  salads.  Left- 
over beef,  lamb  or  mutton  make  excellent  stews,  with  the  addition  of 
any  left-over  vegetables.  Any  left-over  meat,  vegetables  and  gravy  can 
be  used  to  make  a  meat  pie.  A  left-over  ham-bone  will  greatly  improve 
the  flavor  of  pea  or  bean  soup.  •  Any  kind  of  cold  meat  can  be  chopped 
and  used  in  an  omelet,  or  combined  with  rice  and  tomatoes,  used  for 
scalloped  dish. 

LEFT-OVER  POULTRY— Left-over  chicken  or  turkey  makes  ex- 
cellent hash,  scalloped  dishes,  croquettes,  creamed  dishes,  and  salads. 
The  carcass  of  a  chicken  or  a  turkey  makes  a  splendid  soup.  Stuffing 
left  from  chicken  or  turkey  can  be  sliced  thin,  browned  in  the  oven,  and 
served  on  toast. 

LEFT-OVER  FISH— Any  left-over  fish  can  be  used  for  creamed 
dishes,  croquettes,  fish  pudding,  and  scalloped  dishes. 

LEFT-OVER  VEGETABLES— Vegetables  are  not  hurt  by  re- 
heating. Left-over  vegetables  can  be  used  for  flavoring  soups,  for  mak- 
ing cream  soups,  scalloped  dishes,  vegetable  hash,  filling  for  an  omelet, 
and  for  salads.  The  leaves  of  celery  and  any  left-over  parsley  are  valu- 
able in  the  soup  pot  for  flavoring.  They  can  be  dried  out  in  a  luke- 
warm oven  and  kept  in  a  covered  jar  until  needed.  The  celery  roots 
can  be  saved  for  soup  stock,  and  the  water  in  which  stewed  celery  has 
been  cooked  can  be  saved  and  used  for  cream  of  celery  soup.  The  tops 
of  summer  beets  and  turnips,  and  the  outer  leaves  of  lettuce  can  each 
be  cooked  as  spinach.  They  make  excellent  greens. 

LEFT-OVER  EGGS — Any  left-over  poached  or  soft-cooked  eggs 
may  be  returned  to  the  hot  water  and  cooked  until  hard.  They  can  then 
be  chopped  and  used  with  left-over  meat  or  fish  dishes.  Any  left-over 
fried  eggs,  pieces  of  omelet  or  scrambled  eggs  will  improve  a  meat  hash. 
When  only  the  yolk  of  the  egg  is  used,  the  white  can  be  kept  in  a  cup 
or  glass,  covered  with  a  damp  cloth  fastened  with  an  elastic  band ;  or, 
if  only  the  white  is  used,  the  yolk  can  be  kept  in  the  same  way. 

80 


HOW  TO  USE  LEFT-OVERS 

LEFT-OVER  CEREALS— Cereals  are  improved  by  long  cooking. 
Therefore,  oatmeal,  hominy  and  other  cereals  which  are  left  over  can  be 
added  next  day  to  the  fresh-cooked  cereal.  Left-over  cereal  may  be 
molded  cold  with  fruit,  or  it  may  be  used  in  making  pancakes,  muffins 
and  puddings,  and  also  to  make  gruels  for  invalids.  Cold  hominy  and 
mush  may  be  cut  into  squares  and  fried  so  that  a  crisp  crust  is  formed 
on  both  sides.  This  makes  an  excellent .  vegetable  or  breakfast  dish. 
Cold  hominy  or  farina  may  be  rolled  into  balls  and  fried  and  used  in  the 
same  way.  Cold  rice  may  be  added  to  soup,  made  into  croquettes,  used 
in  a  scalloped  dish,  or  it  may  be  mixed  with  minced  meat  and  egg  and 
fried  like  an  omelet. 

STALE  BREAD— Small  bits  of  stale  bread  may  be  slowly  dried  in 
the  oven  until  crisp  and  brittle,  then  ground  in  a  meat-chopper  or  rolled. 
These  bread  crumbs  should  be  kept  in  a  covered  jar,  and  can  be  used 
for  frying  croquettes,  etc.  Larger  pieces  of  stale  bread  may  be  eaten 
with  soup  in  place  of  crackers,  or  used  to  make  croutons  for  soup. 
(Croutons  are  little  squares  of  bread  fried  in  fat.  They  are  usually 
served  with  pea,  bean  and  cream  soups.)  Small  pieces  and  broken 
slices  of  stale  bread  may  be  used  for  stuffing,  for  griddle  cakes,  bread 
omelet  and  puddings. 

CHEESE — All  the  little  dried  pieces  of  cheese  should  be  grated  and 
put  in  a  covered  glass  jar.  These  cheese-crumbs  are  excellent  for  many 
made-over  dishes,  and  are  particularly  good  with  starchy  foods,  such  as 
potatoes,  macaroni,  rice,  etc. 

SOUR  MILK  OR  CREAM— No  sour  milk  or  cream  'should  be 
wasted.  Put  it  into  an  earthen  or  glass  jar,  little  by  little,  until  you 
have  half  a  cup  or  a  cupful.  As  soon  as  it  thickens,  use  it  for  cottage 
cheese,  griddle  cakes,  biscuits,  cornbread  or  gingerbread. 

FRUIT — Any  fresh  fruit  that  has  become  soft  should  be  cooked  at 
once,  with  a  little  sugar  added,  to  make  a  sauce  for  puddings,  or  it  can 
be  made  into  jelly.  Any  left-over  canned  fruit  may  be  rubbed  through 
a  sieve  and  used  for  a  sauce. 

LEARN  TO  SAVE  MONEY  BY  AVOIDING  WASTE. 


81 


LEFT-OVER    MEAT   RECIPES 

Do  not  reheat  left-over  cooked  meat  for -a  long  time  at  a  great  heat, 
as  this  will  make  the  meat  tough. 

Left-over  cooked  meat  will  be  much  more  palatable  if  highly 
seasoned. 

Left-over  beef,  lamb,  mutton  and  veal  are  excellent  for  hash,  scal- 
loped dishes,  croquettes,  a  loaf,  and  salads. 

Left-over  beef,  lamb  or  mutton  make  excellent  stews,  with  the  addi- 
tion of  any  left-over  vegetables.  Any  left-over  meat,  vegetables  and 
gravy  may  be  used  to  make  a  meat  pie. 

A  left-over  ham  bone  will  greatly  improve  the  flavor  of  pea  or  bean 
soup. 

Any  kind  of  cold  meat  may  be  chopped  and  used  in  an  omelet  or, 
combined  with  rice  and  tomatoes,  used  for  a  scalloped  dish. 

WARMED-OVER  BEEF.  Melt  two  tablespoons  of  drippings, 
add  two  tablespoons  flour,  and  pour  on,  gradually,  one-half  cup  stewed 
and  strained  tomatoes  or  canned  tomato  pulp  and  one-fourth  cup  stock 
or  water.  Season  with  one-half  teaspoon  salt,  one-eighth  teaspoon 
paprika,  and  a  few  drops  onion  juice.  Add  one  cup  rare  cooked  chopped 
beef;  cook  one  minute,  and  serve. 

SCALLOPED  BEEF.  Chop  sufficient  cold  cooked  beef  to  make 
one  pint;  season  with  a  teaspoon  of  salt,  a  tablespoon  of  chopped 
parsley  and  a  dash  of  pepper.  Put  this  in  the  bottom  of  a  baking-dish. 
Crush  six  Uneeda  biscuits,  pour  over  them  a  half  pint  of  milk,  let  them 
stand  a  minute  or  two,  add  one  egg,  well  beaten,  a  half  teaspoon  of 
salt  and  a  half  teaspoon  of  pepper.  Pour  this  over  the  beef  and  bake  in  a 
moderate  oven  twenty  minutes  to  a  half  hour. 

Other  meats  may  be  substituted  for  beef. 

BEEF  LOAF  (of  Cold  Beef).  Soak  one  tablespoon  of  gelatine 
in  one-half  cup  of  cold  water  ten  minutes.  Then  heat  a  quarter  of  a  cup 
of  well-seasoned  stewed  tomatoes  or  canned  tomato  pulp  to  boiling,  and 
pour  over  gelatine,  stirring  well  until  gelative  is  dissolved.  Have  ready 
two  cups  of  chopped  and  seasoned  meat  mixed  with  one  tablespoon 
of  lemon  juice  and  one  small  sour  pickle  minced  fine.  Stir  tomato  into 
meat  mixture  and  mould  in  an  earthen  dish.  Let  stand  in  mould  until 
jelly  is  stiff.  Serve  cold.  (Equally  good  for  Lamb  or  Mutton.) 

FIRE  ISLAND  STEW.  Melt  two  tablespoons  of  drippings;  add 
one  small  onion  and  cook  together  until  very  slightly  browned.  To 
this  add  one  and  one-half,  cups  of  stewed  tomatoes  or  canned  tomato 
pulp  and  let  boil  slowly  for  about  15  minutes  or  until  tomatoes  are  some- 
what thickened.  Then  add  one  and  one-half  cups  of  cooked  macaroni 
and  let  all  cook  together,  until  well  thickened.  Just  before  the  dinner 
hour,  put  into  saucepan  one  and  one-half  to  two  cups  of  remnants  of 

82 


LEFT-OVER  RECIPES 

tender  roast  beef,  cut  small,  and  thoroughly  heat.     Do  not  let  the  stew 
boil  after  the  meat  is  added. 

SCALLOP  OF  ROAST  BEEF  WITH  COOKED  RICE.  Season 
the  rice  with  one  teaspoon  of  drippings  'to  each  cup  of  rice  used  and 
put  a  layer  in  a  baking-dish.  Cover  with  cold  roast  beef  chopped  not  too 
fine,  then  a  layer  of  sliced  tomatoes,  stewed  tomatoes  or  canned  tomato 
pulp  seasoned  well  with  salt  and  pepper  and  dots  of  butter.  Repeat 
until  the  dish  is  nearly  filled,  and  cover  with  bread  crumbs.  Brown 
lightly  in  oven. 

BEEF  FRITTERS.  Chop  sufficient  cold  cooked  beef  to  make  one 
pint;  add  to  it  a  teaspoon  of  salt,  and  a  quarter  of  a  teaspoon  of 
pepper.  Beat  two  eggs  until  light,  add  to  them  a  half  pint  of  water  or 
stock ;  stir  into  this  one  and  a  half  cups  of  flour,  beat  until  smooth ;  then 
add  a  teaspoon  of  baking-powder  and  the  meat.  Mix  well  and  drop 
by  spoonfuls  into  smoking  hot,  deep  fat ;  cook  about  three  minutes,  drain 
on  brown  paper,  and  serve  with  tomato  sauce. 

BEEF  CROQUETTES.  Take  cold  roast  or  corned  beef.  Put  it 
into  a  wooden  bowl  and  chop  it  fine.  Mix  with  it  about  twice  the 
quantity  of  hot  mashed  potatoes  or  boiled  rice,  well  seasoned  with  butter 
or  drippings  and  salt.  Beat  up  an  egg  and  work  it  into  the  potato  or 
rice  and  meat,  then  form  the  mixture  into  little  cakes  the  size  of  fish 
balls.  Flatten  them  a  little  ;  roll  in  flour  or  egg  and  cracker  crumbs,  fry 
in  hot  fat,  browning  on  both  sides.  Serve  piping  hot.  Almost  any  cold 
meat  can  be  used  instead  of  beef. 

BEEF  CROQUETTES  MADE  FROM  SOUP  MEAT.  Chop 
the  meat  very  fine.  Season  highly  with  salt,  pepper  and  celery  salt.  Add 
a  little  grated  nutmeg  if  desired.  To  two  cups  of  the  chopped  meat  add 
one  beaten  egg  and  moisten  with  enough  tomato  sauce  to  shape  into 
croquettes.  Roll  in  egg  and  crumbs  and  fry  in  smoking  hot  deep  fat. 
Serve  with  hot  tomato  sauce. 

SOUP  MEAT  SALAD.     Cut  beef  that  has  been  boiled  for  soup' 
into  half-inch  dice;  season  with  onion  juice.     Mix  lightly  with  some  cold 
boiled  potatoes  cut  into  half-inch  dice,  and  some  parsley  chopped  fine. 
Pour  over  it  a  French  dressing,  or  mayonnaise.      Garnish  with  hard- 
boiled  eggs  and  lettuce. 

MEAT  AND  POTATO  CROQUETTES.  Put  in  a  stew-pan  2 
tablespoons  of  drippings  and  a  slice  of  onion  minced  fine;  when 
this  simmers  add  a  level  teaspoon  of  sifted  flour ;  stir  the  mixture  until 
it  becomes  smooth ;  then  add  half  a  cup  of  milk  and  season  with  salt  and 
pepper ;  let  it  come  to  a  boil,  stirring  it  all  the  while.  Now  add  a  cup  of 
cold  meat  chopped  fine,  and  a  cup  of  cold  or  hot  mashed  potato.  Mix 
all  thoroughly  and  spread  on  a  plate  to  cool.  When  cool,  shape  into  balls' 
or  rolls.  Dip  them  in  beaten  egg  and  roll  in  cracker  or  bread  crumbs. 
Drop  into,  smoking  hot  deep  fat  and  fry  about  two  minutes  until  a 
delicate  brown  ;  take  them  out  with  a  skimmer  and  drain  on  a  piece  of 
brown  paper.  Serve  immediately'  while  hot.  Cold  rice  or  hominy  may 

83 


LEFT-OVER  RECIPES 

be  used  in  place  of  the  potato;  or  a  cup  of  cold  fish,  minced  fine,  may  be 
used  in  place  of  meat. 

BAKED  HASH. 

1  pint  of  chopped   cooked  meat  y>  pint  of  gravy  or  water 

1  pint   of   chopped   raw   pota-  1  tablespoon  of  melted  drippings 
toes  Salt  and  pepper  to  taste 

Mix  all  the  ingredients  together,  turn  into  a  mould  and  bake  in  a 
moderate  oven  one  hour. 

FRICANDELLES. 

2  cups     of    left-over     meat,  1  tablespoon  chopped  parsley 
chopped  fine  1   teaspoon  onion  juice 

2  tablespoons  bread  crumbs  1  raw  egg 

or  1  cup  mashed  potatoes  Salt  and  pepper  to  taste 

Mix    ingredients,    pat    into    round    flat    cakes,    and    fry    in    hot    fat 

until  brown.     Serve  with  brown  gravy,  to  which  has  been  added  a  few 
drops  of  Worcestershire  Sauce. 

MEAT  PIE.  Combine  any  left-over  meat  and  vegetables  and  put 
into  a  baking-dish.  Over  this  pour  any  gravy  you  may  have.  Then 
make  a  biscuit  crust  and  place  it  over  the  top  of  the  baking-dish.  Put 
in  oven  and  bake  until  the  crust  is  brown. 

Biscuit  Crust. 

1  cup  flour  Enough    milk    to    make    a    soft 

2  teaspoons  baking-powder  dough  (about  y\  to  y>  cup) 

y2  teaspoon  salt  4  level  teaspoons  butter  or  but- 

ter substitute 

Mix  and  sift  the  dry  ingredients.  Then  rub  in  the  butter  or  but- 
ter substitute  until  the  mixture  looks  like  meal.  Add  milk  gradually. 
When  all  is  moistened,  turn  out  on  to  a  floured  board ;  roll  out  to  about 
one-fourth  inch  in  thickness  and  spread  over  the  top  of  the  dish. 

COTTAGE  PIE. 

1  cup  chopped  meat  y2  cup  hot  milk 

1  cup  hot  water  or  gravy  1  tablespoon  of  drippings 

2  cups  hot  mashed  potato  Few  grains  celery  salt 
l/2  teaspoon  salt  y%  teaspoon  pepper 

Put  meat  in  an  earthen  dish,  add  salt  and  pepper  to  taste,  and  the 
hot  water.  Mix  the  remaining  ingredients  with  the  mashed  potato,  and 
spread  on  top  of  meat;  bake  in  hot  oven  until  potato  is  brown. 

PRESSED    MEAT. 

1  quart    of    cold,    cooked    meat,        1  teaspoon  of  allspice 
chopped  fine  l/4  teaspoon  of  mace 

l/2  teaspoon  cloves  1  cup  of  boiling  stock 

l/4  teaspoon  of  black  pepper  Salt  to  taste 

1   teaspoon  of  cinnamon 

Mix  all  the  ingredients  together,  then  press  into  a  square  mould  and 

84 


LEFT-OVER  RECIPES 

stand  in  a  cold  place  to  cool.    When  cold,  turn  it  from  the  mould,  cut  it 
into  slices,  and  serve.     For  this  you  can  use  any  meat  left  from  soups. 

SOUR  HASH.  Make  a  brown  gravy;  add  to  it  about  two  teaspoons 
of  vinegar,  a  few  drops  of  Kitchen  Bouquet,  and  a  piece  of  bay-leaf.  Salt 
and  pepper  to  taste.  (The*se  proportions  will  be  about  right  for  one  and 
one-half  cup  gravy.)  Cut  cold  meat  in  one-half-inch  cubes  and  cook 
slowly  in  the  gravy  for  half  an  hour.  If  too  sour,  add  a  little  sugar. 

BROWNED  HASH.  Mix  with  cooked  meat,  chopped  fine,  half  as 
much  mashed  potatoes  and  any  or  all  of  the  following  "left-over"  vegeta- 
bles :  Corn,  string-beans,  stewed  tomatoes,  onions,  carrots,  celery  or 
cabbage — all  chopped  fine.  Put  some  fat  into  a  heavy  iron  pan,  and  wher 
it  is  smoking  hot,  spread  the  mixture  over  it.  Let  it  heat  and  brown 
slowly.  Then  fold  it  over  and  serve  on  a  warm  platter  with  poached 
eggs  on  top,  cr  with  tomato  sauce,  with  some  green  and  red  sweet  pep- 
pers cooked  in  it. 

SHEPHERD'S    PIE. 

1  pound  of  cold  mutton  1  tablespoon  of  fat 

1  pint  of  cold  boiled  potatoes  ^  cup  of  stock  of  water 

Salt  and  pepper  to  taste. 

The  Crust. 

4  good-sized  potatoes  l/^  cup  of  milk 

Salt  and  pepper  to  taste. 

Cut  the  mutton  and  boiled  potatoes  into  pieces  about  one  inch 
square ;  put  them  in  a  deep  pie  or  baking-dish,  add  the  stock  or  water, 
salt,  pepper,  and  half  the  fat  cut  into  small  bits.  Then  make  the  crust  as 
follows :  Pare  and  boil  the  potatoes,  then  mash  them,  add  the  milk,  the 
remainder  of  the  fat,  salt  and  pepper.  Beat  until  light.  Now  add  flour 
enough  to  make  a  soft  dough — about  one  cupful.  Roll  it  out  into  a 
sheet,  make  a  hole  in  the  center  of  the  crust,  to  allow  the  escape  of 
steam.  Bake  in  a  moderate  oven  one  hour,  serve  in  the  same  dish. 

SCALLOPED    MUTTON. 

2  cups  tomato  sauce  or  canned       1  cup  cracker  crumbs 
tomato  pulp  2  tablespoons  melted  fat 

1  cup  cooked  macaroni  Salt  and  pepper 

2  cups  mutton  cut  in  cubes 

Arrange  the  macaroni,  mutton,  and  tomato  sauce  in  layers,  sprinkle 
each  layer  with  salt  and  pepper,  and  cover  the  top  with  the  cracker 
crumbs  which  have  been  mixed  with  the  fat ;  bake  in  a  moderate  oven 
until  the  crumbs  are  brown. 

SCRAMBLED  MUTTON. 

2  cups  cold  mutton,  chopped  1  tablespoon  of  drippings 

2  tablespoons  hot  wrater  3  eggs 

Pepper  and  salt. 

85 


LEFT-OVER  RECIPES 

*  Add  the  meat  to  the  hot  water  and  drippings.  When  the  meat  is 
hot,  break  in  the  eggs  and  stir  constantly  until  the  eggs  begin  to  stiffen. 
Season  with  pepper  and  salt. 

CURRY  OF  MUTTON. 

1  pint  of  finely  chopped  mutton  y2  cup  of  rice 

1  tablespoon  of  drippings  1  tablespoon  curry-powder 

1  tablespoon  of  Hour  2  quarts  boiling  water 

Salt  to  taste 

Wash  the  rice  and  put  it  in  the  boiling  water ;  let  it  boil  thirty-five 
minutes.  Drain  in  a  colander.  Now  put  the  drippings  in  a  frying-pan ; 
when  melted,  add  the  flour  and  stir  until  smooth ;  add  a  half-pint  of 
boiling  water;  let  boil  up  once,  then  add  meat,  curry  ind  salt.  Stir  ten 
minutes.  Now  heap  it  in  the  center  of  a  meat  dish,  and  put  the  rice 
around,  in  a  border.  Brush  all  over  with  beaten  egg,  and  place  in  the 
oven  a  few  minutes  to  brown 

HASHED  MUTTON.  Cook  two  tablespoons  drippings  with  one 
tablespoon  finely  chopped  onion,  five  minutes.  Add  two  tablespoons 
flour,  and  pour  on  gradually,  one  cup  stock.  Add  one  cup  cold  chopped, 
cooked  mutton,  one-half  cup  cold  boiled  potatoes,  cut  in  dice,  and  one 
tomato,  skinned  and  cut  in  small  pieces  or  a  little  canned  tomato  pulp. 
Season  with  salt,  pepper,  and  celery  salt ;  cover  and  cook  in  double 
boiler  for  ten  minutes. 

MUTTON  OR  LAMB  CROQUETTES. 

2  cups  finely  chopped  meat  1  cup  cooked  rice 

1  tablespoon   chopped  capers  1  tablespoon  lemon  juice 

1  cup  white  saut2  Salt  and  pepper 

Mix  all  together  and  set  away  to  get  cold.  When  ready  to  form, 
take  up  by  full  tablespoonfuls  and  shape  into  cylinders.  Roll  gently  in 
finely  sifted  white  bread  crumbs,  then  in  egg  (slightly  beaten  with  one 
tablespoon  of  cold  water),  being  careful  that  every  part  of  the  cro- 
quette is  covered  with  egg  and  then  again  in  crumbs.  Fry  lightly  in 
smoking  hot  deep  fat. 

ORIENTAL  STEW.     Simmer  gently  together 

2  cups  cold  lamb  or  mutton,  cut       1  chopped  onion 

in  cubes  2  small  cold  potatoes  sliced 

1  cup  of  water  1  cup  of  cooked  peas  01  cooked 

2  tablespoons  of  butter  or  drip-  string  beans  chopped 
pings                                                     y?.  cup  rice 

Season  with  salt,  pepper  and  'a  very  little  curry  powder,  if  liked. 
While  stew  is  heating  boil  one-half  cup  of  rice.  When  tender,  put  into 
hot  vegetable  dish  hollow  out  the  center  and  fill  with  the  stew.  Serve 
at  once. 

LAMB  (TURKISH  STYLE).  Brown  a  small  onion  and  one-third 
of  a  cup  of  rice  in  butter  ur  drippings.  Add  one  cup  of  stewed  tomatoes 
or  canned  tomato  palp,  one  cup  of  lamb  or  mutton  cut  in  squares,  four 

86      • 


LEFT-OVER  RECIPES 

tablespoons  of  minced  carrot,  one  teaspoon  of  horseradish,  salt  and 
pepper  to  taste.  Make  quite  moist  with  gravy  or  hot  water.  Cover 
closely  and  simmer  until  the  rice  is  soft  and  the  water  absorbed.  Serve 
on  hot  platter. 

MINCED  LAMB.  Chop  remnants  of  cold  roast  lamb ;  there  should 
be  one  cup.  Put  two  tablespoons  drippings  in  hot  saucepan,  add  lamb, 
sprinkle  with  salt,  pepper  and  celery  salt,  and  dredge  thoroughly  with 
flour;  then  add  enough  stock  or  water  to  moisten.  Serve  on  small  slices 
of  toast. 

ROAST  LAMB  OR  BEEF  REHEATED.  In  warming  up  a  leg 
of  lamb  or  standing  rib  roast  of  beef,  heap  up  the  cavity  left  after  carving 
with  mashed  potato.  Brush  over  with  melted  drippings  and  brown  in 
oven. 

VEAL  CROQUETTES.  Cut  one  pint  cooked  veal  in  small  pieces; 
add  one  tablespoon  salt,  one-quarter  teaspoon  pepper,  one  tablespoon 
lemon  juice.  Melt  three  tablespoons  fat;  add  two  tablespoons  finely 
minced  onion,  three  tablespoons  flour,  and  three-fourths  cup  milk  or  veal 
stock.  Boil  five  minutes.  Add  two  eggs  well  beaten.  Stir  constantly 
until  thick.  Mix  with  veal  mixture  and  cool.  Shape,  allowing  a  round- 
ing tablespoonful  for  each  croquette.  Dip  in  crumbs,  egg  and  crumbs, 
and  fry  in  smoking  hot  deep  fat.  Serve  with  or  without  White  Sauce. 

HASH  BALLS.  Chop  cold  cooked,  corned  beef  from  which  the 
skin,  gristle,  and  most  of  the  fat  have  been  removed.  Add  an  equal 
quantity  of  cold  boiled  potatoes,  chopped  and  seasoned  with  salt,  pepper 
and  onion  juice.  Moisten  with  milk,  make  into  small  flat  cakes,  and 
fry  in  hot  fat.  Rice  can  be  used  in  place  of  potatoes.  Brown  on  one  side, 
turn  and  brown  other  side. 

WARMED-OVER  BAKED  BEANS.  Put  into  a  hot  frying-pan 
some  of  the  pork  cooked  with  the  beans.  When  the  fat  has  melted  and 
is  hot,  pour  in  the  beans,  cover  and  set  pan  back  on  stove,  when  beans 
will  cook  slowly  and  brown  underneath.  Fold  over  like  an  omelet ;  turn 
out  on  a  hot  platter  and  serve  with  tomato  sauce. 

CROQUETTES  OF  ODDS  AND  ENDS.  These  are  made  of  any 
scraps  or  bits  of  food  left  from  one  or  more  meals.  Any  left-over  food 
should  be  well  chopped  and  creamed,  mixed  with  one  raw  egg,  a  little 
flour  and  butter  or  drippings,  and  boiling  water,  then  made  into  cakes 
and  fried  in  smoking  hot  deep  fat. 

LEFT-OVER  POULTRY  RECIPES 

Left-over  chicken  or  turkey  makes  excellent  hash,  scalloped  dishes, 
croquettes, ^cream  dishes,  and  salads. 

The  carcass  of  a  chicken  or  a  turkey  makes  a  splendid  soup. 

Stuffing  left  from  chicken  or  turkey  may  be  sliced  thin,  browned  in 
the  oven,  and  served  on  toast. 

87 


LEFT-OVER  RECIPES 

CREAMED  CHICKEN  HASH  ON  TOAST.  This  is  one  of  the 
tastiest  of  all  the  warmed-over  chicken  dishes.  Chop  the  chicken  fine, 
and  to  each  pint  allow  one  tablespoonful  of  butter  or  drippings,  one  of 
flour  and  a  half  pint  of  milk.  Rub  the  butter  or  drippings  and  flour 
together,  add  the  milk,  stir  over  the  fire  until  boiling;  season  the  meat 
with  a  teaspoon  of  salt  and  a  dash  of  pepper,  add  to  the  milk  sauce,  and 
cook  in  double  boiler  for  fifteen  minutes.  Heap  this  on  squares  of  nicely 
toasted  bread  and  serve  at  once. 

MINCED  CHICKEN  WITH  GREEN  PEPPERS.  Boil  two  green 
peppers  ten  minutes,  remove  seeds,  and  cut  in  small  strips ;  mix  with  two 
cups  cooked  fowl,  cut  in  dice.  Melt  three  tablespoons  dripping,  add  three 
tablespoons  flour,  and  pour  on  gradually  one  and  one-third  cups  chicken 
stock.  Add  chicken  and  peppers.  Season  with  salt  and  pepper,  and  serve 
on  pieces  of  toast. 

CREAMED  CHICKEN  AND  PEAS.  Melt  two  tablespoons  butter 
or  drippings,  add  three  tablespoons  flour,  mixed  with  one-fourth  teaspoon 
salt  and  one-eighth  teaspoon  pepper.  Pour  on  gradually  one  and  three- 
fourths  cups  milk.  When  sauce  thickens,  add  one  and  one-half  cups 
cold  boiled  fowl,  cut  in  dice,  and  two-thirds  cup  left-over  peas.  Cook 
for  about  two  minutes. 

CHICKEN  WITH  TOMATOES.  Cook  four  tablespoons  drippings 
with  one-quarter  of  a  small  onion,  finely  chopped,  five  minutes.  Add  five 
tablespoons  flour,  and  stir  until  slightly  browned.  Pour  on,  gradually, 
three-fourths  cup  each  chicken  stock  and  stewed  and  strained  tomatoes 
or  canned  tomato  pulp.  Add  one  teaspoon  lemon  juice,  one-half  teaspoon 
salt,  and  one-eighth  teaspoon  paprika.  Add  one  and  one-half  cups  cold 
boiled  fowl,  cut  in  cubes.  Cook  for  about  two  minutes. 

CHICKEN  CROQUETTES.  Make  a  white  sauce.  Chop  chicken 
fine  and  season  with  salt,  pepper,  and  a  few  drops  of  onion  juice.  Put 
into  hot  sauce  all  the  seasoned  chicken  it  will  take  up,  about  two  cups  of 
chicken  to  one  of  sauce.  Cool.  Shape  into  croquettes ;  roll  in  bread 
crumbs,  then  in  egg  (which  has  been  slightly  beaten  together  with  one 
tablespoon  of  cold  water),  then  in  crumbs  again.  Fry  in  smoking  hot 
deep  fat,  and  serve  with  white  sauce.  Veal  or  fresh  pork  may  be  used  in 
same  way. 

CHICKEN  CUSTARD.  When  boiling  a  fowl  for  salad  or  other  pur- 
poses, take  a  pint  of  the  broth.  Season  as  needed  with  salt  and  a  little 
pepper.  Heat  and  pour  very  slowly  over  two  eggs  that  have  been  slightly 
beaten.  Cook  in  a  double  boiler  until  the  mixture  thickens.  Pour  into 
small  cups  that  have  been  rinsed  with  cold  water,  and  set  away  to  chill. 
This  makes  a  good  relish  for  invalids. 

SCALLOP  OF  CHICKEN  OR  TURKEY  WITH  CELERY.  Cook 
one  cup  of  celery,  cut  in  inch  pieces,  in  boiling  slightly  salted  water  until 
tender.  Save  the  water  to  make  sauce.  Slice  thin  two  cups  of  cold 
chicken,  discarding  all  skin;  season  with  salt  and  pepper,  and  moisten 
with  a  little  left-over  gravy.  Melt  two  tablespoons  of  butter  or  drip- 

88 


LEFT-OVER  RECIPES 

pings,  stir  in  two  tablespoons  of  flour,  and  add  slowly  one  cup  of  celery 
water,  one-half  cup  of  milk,  one-quarter  teaspoon  of  salt,  and  a  little 
pepper.  When  thickened  and  smooth,  stir  in  the  cooked  celery.  Put  a 
few  crumbs  in  a  baking-dish  and  arrange  the  chicken  and  sauce  in  alter- 
nate layers.  Cover  with  crumbs.  Brown  in  a  hot  oven. 

CHICKEN  OR  TURKEY  HASH. 

\l/2  cups  cold  chopped  %  cup  boiled  potato,  cut  in  small 

chicken  pieces,  or  J4  cup  rice 

/2  to  2/z  cup  chicken  gravy 

Mix  together,  season  highly,  and  moisten  with  the  chicken  gravy. 
Grease  a  baking-dish ;  put  in  the  mixture,  covering  the  top  with  crumbs. 
Bake  for  about  fifteen  minutes  in  a  hot  oven. 

TURKEY  WARMED  OVER.  Pieces  of  cold  turkey  or  chicken 
may  be  warmed  up  with  a  little  dripping  in  a  frying-pan.  Place  it  on  a 
warm  platter,  surround  it  with  pieces  of  small  thick  slices  of  bread,  first 
dipping  them  in  hot  salted  water ;  then  place  the  platter  in  a  warm  oven 
with  the  door  open.  Have  ready  the  'following  gravy  to  pour  over  all : 
Into  the  frying-pan  put  one  or  two  cups  of  milk,  and  any  gravy  that 
may  be  left  over.  Bring  it  to  a  boil ;  then  add  sufficient  flour,  wet  in  a 
little  cold  milk  or  water,  to  make  it  the  consistency  of  cream.  Season 
with  salt,  pepper,  and  add  a  little  of  the  dark  meat  chopped  fine.  Let 
the  sauce  cook  a  few  moments ;  then  pour  over  the  turkey. 

LEFT-OVER  FISH  RECIPES 

Any  left-over  fish  can  be  used  for  creamed  dishes,  croquettes,  fish 
pudding  and  scalloped  dishes.  See  pages  45,  46,  47. 

LEFT-OVER  VEGETABLE  RECIPES 

Any  left-over  vegetables  may  be  used  for  flavoring  soup ;  also  for 
making  creamed  soups,  scalloped  dishes,  and  hash. 

A  number  of  vegetables  may  be  mixed  together  and  used  for  a  salad. 

Peas,  tomatoes,  or  beans  may  be  put  in  an  omelette. 

Vegetables  are  not  hurt  by  reheating. 

The  coarse  stalks  and  roots  of  celery  make  a  good  vegetable  dish 
when  cut  in  pieces  and  boiled  and  served  with  a  cream  sauce.  They  also 
make  a  good  cream  of  celery  soup. 

The  leaves  of  celery  are  valuable  in  the  soup  for  flavoring,  Any 
left-over  celery  leaves  can  be  dried  out  in  a  lukewarm  oven,  put  into  a 
glass  jar,  and  kept  for  flavoring  soups,  sauces,  etc. 

Any  Jeft-over  parsley  can  be  dried  out  in  the  same  manner  and  used 
for  the  same  purpose. 

Limp  lettuce  leaves  may  be  shredded  with  a  scissors  and  used  in  any 
kind  of  salad. 

89 


LEFT-OVER  RECIPES 

* 

STUFFED  POTATOES.  Raked  potatoes  that  are  left  over  must 
be  made  into  stuffed  potatoes  before  they  are  heavy  and  cold.  At  the 
close  of  the  meal  at  which  they  were  first  served,  cut  the  potatoes  directly 
into  halves,  scoop  out  the  inside  portion,  put  it  through  an  ordinary 
vegetable  press,  or  mash  it  fine ;  add  a  little  butter,  salt,  pepper  and  suf- 
ficient milk  to  make  a  light  mixture ;  stand  this  over  hot  water  and  beat 
until  light  and  smooth.  Put  it  back  int©  the  shells,  and  stand  them 
aside  in  a  cold  place.  When  ready  to  serve,  brush  the  top  with  beaten 
egg  and  run  them  into  a  quick  oven  until  hot  and  golden  brown. 

SCALLOPED  POTATOES.    See  page  59. 

POTATO  CROQUETTES.  Cold  mashed  potatoes  may  be  made 
into  croquettes  by  adding  to  each  pint  four  tablespoons  of  heated  milk, 
the  yolks  of  two  eggs,  a  tablespoon  of  chopped  parsley,  a  teaspoon  of 
grated  onion,  a  quarter  of  a  teaspoon  of  pepper;  stir  over  the  fire  until 
the  mixture  is  thoroughly  heated ;  form  into  cylinder-shaped  croquettes, 
dip  in  egg  and  rolled  bread  crumbs  and  fry  in  smoking  hot  deep  fat. 

VEGETABLE  BROWNED  HASH.    See  page  66. 

CURRIED  VEGETABLES.  Have  previously  prepared  one  cup 
boiled  potato,  cut  in  dice,  one  cup  boiled  carrots,  cut  in  dice,  one-half 
cup  boiled  turnips,  cut  in  dice,  and  one-half  cup  left-over  peas.  Cook 
two  slices  onion  in  three  tablespoons  drippings  five  minutes.  Remove 
onion,  and  add  three  tablespoons  flour,  one  teaspoon  curry-powder,  one 
teaspoon  salt,  one-fourth  teaspoon  celery  salt,  one-fourth  teaspoon  pep- 
per, and  one  and  one-half  cups  milk.  Stir  until  smooth,  then  reheat 
vegetables  in  sauce. 

LEFT-OVER  TOMATOES.  A  half  cup  of  stewed  tomatoes  or 
canned  tomato  pulp  may  be  used  with  stock  for  brown  tomato  sauce, 
or  for  making  a  small  dish  of  scalloped  tomatoes,  helping  out  at  lunch 
when  perhaps  the  family  is  less  in  number.  The  Italians  boil  down  this 
half  cup  of  tomatoes  until  it  has  the"  consistency  of  dough  ;  then  press 
through  a  sieve,  add  a  little  salt,  pack  down  into  a  jelly  tumbler  and 
stand  in  the  refrigerator  to  use  as  flavoring.  A  tablespoonful  in  a  soup, 
or  in  an  ordinary  sauce,  or  mixed  with  the  water  for  baked  beans,  or 
added  to  the  stock  sauce  for  spaghetti  or  macaroni,  adds  greatly  to  the 
flavor  as  well  as  appearance. 

TOMATO  PASTE.  When  tomatoes  are  very  plentiful  and  the 
supply  is  greater  than  the  immediate  need,  it  is  a  good  plan  to  make  a 
paste,  which  will  keep  for  some  time  in  a  cool  place.  Wash  and  scald 
tomatoes.  Strain  through  a  fine  sieve,  and  boil  until  thick.  Put  in  glass 
jars.  This  will  be  found  very  useful  in  flavoring  soups  and  sauces. 

SCALLOPED  TOMATOES.     See  page  65. 

SPINACH  WITH  BAKED  EGGS.  Form  any  cold,  well-sea- 
soned spinach  into  a  neat  border  on  buttered  toast.  A  full  tablespoon- 
ful will  answer  for  each  piece  of  toast.  Break  an  egg  in  the  center  of 
each  mound.  Season,  sprinkle  very  lightly  with  buttered  crumbs.  Bake 
in  the  oven  until  the  eggs -are  "set." 

'90 


LEFT-OVER  RECIPES 

CARROT  CROQUETTES. 

1  cup  cooked  carrots  1  cup  white  sauce 

1  cup  cooked  peas  1  egg 

Salt  and  pepper 

Press  carrots  and  peas  through  a  sieve.  Add  seasoning,  unbeaten 
egg,  white  sauce;  set  away  to  chill.  Form  into  croquettes,  roll  in 
crumbs  and  egg,  and  fry  in  smoking  hot  deep  fat. 

BEETS  PRINCESS. 

1  tablespoon  butter  y2   cup  water 

2  tablespoons  vinegar 

Combine  these  in  the  order  given  and  bring  to  a  boil.  Then  add 
one  teaspoon  corn-starch  moistened  with  cold  water.  Cook  until  clear. 
This  makes  a  transparent  sauce  for  warmed-over  beets. 

CREAMED  BEETS.  Any  left-over  beets  that  have  been  served 
with  butter  and  no  vinegar  may  be  creamed.  Chop  them  coarse,  and 
to  each  cup  of  beets  allow  one  cup  of  white  sauce. 

PARSNIP  CAKES.  Use  left-over  boiled  buttered  parsnips  for 
making  these  cakes.  Mash,  and  season  with  salt  and  pepper,  make  into 
flat,  round  cakes,  dip  in  flour,  and  fry  in  hot  melted  drippings  or  butter. 

CELERY  TOAST.  Take  the  outer  and  less  tender  stalks  of 
celery  that  are  often  thrown  away,  cut  them  into  one-half-inch  pieces 
and  cook  in  slightly  salted  water  until  tender.  Drain  and  use  one-half 
cup  of  this  water  and  one-half  cup  of  milk  to  make  a  white  sauce.  Add 
the  celery  to  the  sauce  and  pour  over  slices  of  nicely  browned  and  but- 
tered toast.  Serve  very  hot. 

CREAMED     SOUPS     FROM     LEFT-OVER     VEGETABLES. 

See  page  19. 

LEFT-OVER  EGG  RECIPES 

Save  your  egg  shells  and  use  them  to  clear  soups,  coffee  and  jelly. 

Dry  out  the  egg  shells ;  then  crush  them  and  keep  them  in  a  cov- 
ered glass  jar  until  ready  to  be  used. 

Any  left-over  poached  or  soft-cooked  eggs  may  be  returned  to  the 
hot  water  and  cooked  until  hard.  They  can  then  be  chopped  and  used 
with  left-over  meat  or  fish  dishes. 

Any  left-over  fried  eggs,  pieces  of  omelet  or  scrambled  eggs  will 
improve  a  meat  hash. 

When  only  the  yoke  of  the  egg  is  used,  the  white  can  be  kept  in  a 
cup  or  glass,  covered  with  a  damp  cloth,  fastened  with  an  elastic  band  ; 
or,  if  only  the  white  is  used,  the  yolk  can  be  kept  in  the  same  way.  The 
whites  of  eggs  may  be  used  for  apple  float  and  for  meringue  for  pud- 
dings or  pies.  The  yolks  of  eggs  may  be  used  for  scrambled  eggs, 
custard,  and  omelet. 

91 


LEFT-OVER  RECIPES 

EGG  CROQUETTES.  Put  five  hard-boiled  eggs  through  a  vege- 
table press,  or  chopper.  Put  one  tablespoon  of  butter  or  butter  sub- 
stitute and  two  of  flour  into  a  saucepan,  add  a  half  pint  of  milk,  stir  until 
boiling,  add  a  half  cup  of  stale,  unbrowned  bread  crumbs,  a  teaspoon  of 
salt,  a  tablespoon  of  chopped  parsley,  a  dash  of  pepper  and  a  half  tea- 
spoon of  onion  juice ;  add  the  eggs,  mix  and  turn  out  to  cool.  When  cold 
form  into  cutlets,  dip  in  egg  and  then  in  bread  crumbs  and  fry  in  smok- 
ing hot  deep  fat.  Serve  with  plain  cream  sauce.  These  with  peas  make 
an  exceedingly  nice  dish. 

COLD  BACON  AND  EGGS.  An  economical  way  of  using  bacon 
and  eggs  that  have  been  left  from  a  previous  meal  is  to  put  them  in  a 
wooden  bowl  and  chop  them  quite  fine,  adding  a  little  mashed  or  cold 
chopped  potato,  and  a  little  bacon,  if  any  is  left.  Mix  and  mould  into 
little  balls,  roll  in  raw  egg  and  cracker  or  bread  crumbs,  and  fry  in  a 
frying-pan;  fry  a  light  brown  on  both  sides.  Serve  hot.  This  makes 
a  very  appetizing  dish. 

FLOATING  ISLAND  (using  up  whites  of  eggs).  Beat  up  whites 
of  eggs  until  stiff;  gradually  beat  in  a  very  little  powdered  sugar  and 
drop  large  spoonfuls  in  hot  milk  in  frying-pan.  Dip  milk  over  egg,  that 
it  may  cook  slightly.  Take  up  in  a  skimmer  and  drain.  Serve  on  soft 
custard  with  a  bit  of  jelly  on  top  of  each  spoonful. 

APPLE  FLOAT.  To  each  cup  of  left-over  apple  sauce  add  the 
well-beaten  white  of  one  egg.  The  whites  must  be  beaten  until  per- 
fectly stiff  and  dry.  Then  whip  apple  sauce  and  egg  together  with  an 
egg-whisk  until  thoroughly  mixed.  Serve  ice  cold. 

MERINGUE.  One-half  tablespoon  powdered  sugar  to  each  white 
of  egg.  Beat  the  whites  till  frothy,  add  the  powdered  sugar  gradually 
and  continue  beating.  When  stiff  enough  to  hold  its  shape,  heap  the 
meringue  over  the  pudding. 

SCRAMBLED  EGGS  (using  up  yolks  of  eggs). 

3  yolks  1  large  tablespoon  bacon  (cut  in 

Dash  cayenne  bits) 

Dried  bread  or  toast  J/£  cup  milk 

J/2  tablespoon  butter 

Prepare  crisp  dry  toast,  or  use  oven-dried  slices  of  bread  if  on  hand. 
Beat  eggs  slightly,  add  milk  arid  bacon.  Melt  butter  in  hot  omelet  pan; 
add  the  egg  mixture,  and  cook  lightly,  holding  pan  up  from  intense 
heat.  Have  hot  milk  ready  in  saucepan,  dip  slices  of  bread  or  toast 
quickly  in  it,  put  on  hot  platter,  and  pour  scrambled  eggs  over  all. 

SOFT  CUSTARD  (using  up  yolks  of  eggs). 
1  pint  milk  3  tablespoons  sugar 

3  yolks  of  eggs  J/>  teaspoon  vanilla  or 

Few  grains  salt  A  piece  of  lemon  rind 

Scald  milk  with  lemon  rind,  beat  yolks,  sugar  and  salt  together. 
Combine  by  pouring  hot  milk  gradually  on  yolks  and  sugar,  stirring 
meanwhile.  Strain  mixture  into  double  boiler  and  cook  until  thickened 

92 


LEFT-OVER  RECIPES 

slightly.  Remove  at  once  from  double  boiler  and  cool.  Tf  vanilla 
flavoring  is  preferred,  add  when  custard  is  cold,  and  omit  the  lemon 
rind. 

LEFTOVER  CEREAL  RECIPES 

Cereals  are  improved  by  long  cooking.  Therefore,  oatmeal,  hom- 
iny, and  other  cereals  which  are  left  over  can  be  added  next  day  to  the 
fresh-cooked  cereal. 

Left-over  cereal  can  be  moulded  cold  with  fruit  or  it  can  be  used 
in  making  pancakes,  muffins  and  puddings,  and  also  to  make  gruels 
for  invalids. 

Cold  hominy  and  mush  may  be  cut  into  squares  and  fried  so  that 
a  crisp  crust  is  formed  on  both  sides.  This  makes  an  excellent  vege- 
table or  breakfast  dish. 

Cold  hominy  or  farina  may  be  rolled  into  balls  and  fried  and  used 
in  the  same  way. 

Cold  rice  may  be  added  to  soup,  made  into  croquettes,  used  in  a 
scalloped  dish,  or  it  may  be  mixed  with  minced  meat  and  egg  and  fried 
like  an  omelet. 

Cold  boiled  rice  left  over  may  be  mixed  with  a  small  quan- 
tity of  meat,  and  used  for  stuffing  tomatoes  or  eggplant  or  it  may 
be  reheated  or  made  into  pudding,  or  added  to  the  muffins  for  lunch, 
or  added  to  the  corn-bread. 

A  cup  of  left-over  oatmeal  or  cracked  wheat  or  wheatlet  may  also 
be  added  to  the  muffins  or  ordinary  yeast  or  corn-breads.  These  little 
additions  increase  the  food  value,  make  the  mixture  lighter,  and  save 
waste. 

A  few  spoons  of  left-over  rice,  hominy,  macaroni,  or  potato  mixed 
with  a  little  chopped  meat  or  fish  and  a  few  spoonfuls  of  gravy  or  white 
sauce  to  moisten  it  may  be  put  in  a  baking-dish,  covered  with  bread 
crumbs,  and  baked  in  the  oven. 

RICE  MUFFINS.     See  page  28. 

FARINA  GEMS. 

2  eggs  1  cup  of  flour 

1  cup  of  milk  4  level   teaspoons  of  baking- 

1  cup  cold  boiled  farina  powder 

Y2  teaspoon  of  salt 

Separate  the  eggs,  add  the  milk  and  stir  this,  gradually,  into  the 
cold  farina.  When  smooth  add  the  salt,  baking-powder  and  flour, 
mixed.  Beat,  and  then  add  the  well-beaten  whites  of  eggs.  Bake  in 
gem  pans  in  a  quick  oven  a  half  hour. 

TO  FRESHEN  UP  RICE  OR  BREAD  PUDDINGS.  Remove 
crust  from  yesterday's  pudding  and  turn  the  pudding  into  smaller  dish. 
Add  hot  milk  and  (to  a  bread-pudding)  fresh  crumbs  for  top,  dotted 

93 


LEFT-OVER  RECIPES 

over  with  butter.  Bake  again.  Rice  pudding  may  be  reheated  with 
hot  milk,  or  if  to  be  served  cold,  covered  with  a  meringue  flavored  with 
lemon  juice  and  browned. 

RICE  CROQUETTES.  To  make  cold  boiled  rice  into  croquettes, 
the  rice  must  be  reheated  in  a  double  boiler  with  }/2  cup  of  milk  and  the 
yolk  of  an  egg  to  each  cup ;  you  may  season  with  sugar  and  lemon  or 
salt  and  pepper,  and  serve  as  a  vegetable.  Form  into  cylinder-shaped 
croquettes ;  dip  in  egg  and  bread  crumbs,  and  fry  in  smoking  hot  deep 
fat. 

SIMPLE  RICE  PUDDING.     See  page  75. 

PLAIN  FARINA  PUDDING. 

2  cups  milk  1  cup  left-over  farina  or  cream 

\y2  cups  of  sugar  of  wheat 

2  eggs  1  teaspoon  of  vanilla 

Put  the  milk  in  a  double  boiler,  add  the  sugar  and  the  cold  left-over 
farina.  Stir  until  thoroughly  hot,  then  add  the  eggs,  well  beaten,  and 
the  vanilla.  Turn  into  a  baking-dish  and  put  in  the  oven  until  brown. 
Serve  cold,  with  milk  or  cream. 

APPLE  FARINA  PUDDING.  Pour  the  left-over  breakfast  por- 
ridge into  a  square  mould  and  stand  it  aside.  At  luncheon  or  dinner 
time  cut  this  into  thin  slices,  cover  the  bottom  of  a  baking-dish  with 
these  slices,  and  cover  these  with  sliced  apples,  and  so  continue  until 
you  have  the  ingredients  used,  having  the  last  layer  apples.  Beat  an 
egg,  without  separating,  until  light,  add  a  half  cup  of  milk  and  a  half 
teaspoon  of  salt,  then  stir  in  a  half  cup  of  flour.  When  smooth  pour 
this  over  the  apples  and  bake  in  a  quick  oven  a  half  hour.  Serve  with 
milk  or  with  hard  sauce. 

OATMEAL  OR  HOMINY  MUFFINS. 

1  cup  cooked  oatmeal  or  cooked        4  teaspoons  baking-powder 
hominy  y>  teaspoon  salt 

\y2  cups  flour  y2  cup  of  milk 

2  tablespoons  sugar  1  egg 

2  tablespoons  melted  butter  or  drippings 

Mix  and  sift  flour,  sugar,  salt  and  baking-powder;  add  one-half  of 
the  milk,  the  egg  well  beaten,  the  remainder  of  the  milk  mixed  with 
oatmeal  or  hominy,  and  beat  thoroughly;  then  add  butter  or  drippings. 
Bake  in  greased  muffin-rings  placed  in  greased  pan  or  bake  in  greased 
gem  pans. 

CORN-MEAL  MUFFINS.     See  page  72. 
CEREAL  MOLDED  WITH  FRUIT.     See  page  73. 
CEREAL  PANCAKES.     See  page  73. 

SHREDDED  WHEAT  GRUEL. 

2  shredded  wheat  biscuits  1  quart  boiling  water 

2  teaspoons  salt  2  cups  milk 

94 


LEFT-OVER  RECIPES 

Cook  biscuit,  salt  and  water  together  for  20  minutes,  stirring  occa- 
sionally. Then  add  the  milk  and  strain. 

OATMEAL  GRUEL.     See  page  72. 

STALE-BREAD  RECIPES 

Small  bits  of  stale  bread  may  be  slowly  dried  in  the  oven  until  crisp 
and  brittle,  then  ground  in  a  meat  chopper  or  rolled.  These  bread 
crumbs  should  be  kept  in  a  covered  glass  jar  and  may  be  used  for  fry- 
ing croquettes,  etc. 

Larger  pieces  of  stale  bread  may  be  eaten  with  soup  in  place  of 
crackers,  or  used  to  make  croutons  for  soup  (croutons  are  little  squares 
of  bread  fried  in  fat.  They  are  usually  served  with  pea,  bean  and 
creamed  soups). 

Small  pieces  and  broken  slices  of  stale  bread  may  be  used  for  stuff- 
ing, for  griddle  cakes,  bread  omelet  and  puddings. 

BREAD  MUFFINS.  Cover  a  quart  of  bits  of  bread  that  have 
been  broken  apart,  with  one  pint  of  milk ;  soak  for  fifteen  minutes,  then 
with  a  spoon  beat  until  you  have  a  smooth  paste ;  add  the  yolks  of  three 
eggs,  a  tablespoon  of  melted  drippings  and  one  cup  of  flour  that  has 
been  sifted  with  a  heaping  teaspoon  of  baking-powder.  Mix  in  carefully 
the  well-beaten  whites  of  the  eggs,  and  bake  in  muffin-pans  in  a  quick 
oven  about  twenty  minutes. 

BREAD  CROQUETTES.  Rub  sufficient  stale  bread  to  make  one 
quart  of  crumbs ;  add  four  tablespoons  of  sugar,  a  half  cup  of  cleaned 
currants,  or  any  fruit  that  you  have  left  over,  and  a  grating  of  nutmeg; 
sprinkle  a  teaspoon  of  vanilla  over  this  and  add  sufficient  beaten  eggs 
(about  three)  to  moisten  the  crumbs.  Form  into  small  cylinder-shaped 
croquettes,  dip  in  egg  and  roll  in  bread  crumbs  and  fry  in  smoking  hot 
deep  fat.  Serve  hot  with  sugar  syrup. 

BREAD  OMELET.     See  page  18. 

BREAD  CEREAL.  Dry  bread  in  the  oven  until  crisp  and  brown. 
Roll  on  board,  or  put  through  meat  grinder,  having  crumbs  coarse. 
Serve  warm  as  a  breakfast  food  with  milk  or  cream. 

BREAD  STICKS.  Remove  crusts  from  any  slices  of  stale  bread 
and  cut  in  strips  about  five  inches  long  and  one-half  inch  wide.  Fry  in 
smoking  hot  deep  fat.  These  can  be  served  with  cheese  instead  of 
crackers. 

BREAD  PUDDING. 

3  eggs  2  tablespoons  butter 

2  cups  bread  crumbs  1  quart  milk 

J/2  teaspoon  cinnamon  Y2  teaspoon  salt 

l/2  cup  raisins  Little  nutmeg 

Scald  milk.     Add  butter  and  bread  crumbs.     Beat  eggs  light  and 

95 


LEFT-OVER  RECIPES 

add    with    salt   and   spice   to   bread   mixture.      Bake    in    moderate   oven 
about  an  hour. 

BROWN  BETTY.  Place  alternate  layers  of. chopped  apples  and 
stale  bread  crumbs  in  buttered  baking-dish,  having  crumbs  on  bottom. 
Add  cinnamon  and  sugar  to  each  layer  of  apples,  using  more  sugar  if 
apples  are  sour.  The  top  layer  should  be  buttered  bread  crumbs.  Bake 
in  moderate  oven  until  crumbs  are  brown. 

BREAD  GRIDDLE  CAKES  (with  sour  milk).  Use  equal  quan- 
tities of  sour  milk  and  small  broken  pieces  of  bread.  Mix  and  let  stand, 
covered,  overnight.  When  ready  to  use,  put  through  colander.  For 
each  pint  of  mixture  use  one  egg,  one  teaspoon  of  soda,  one  teaspoon 
of  sugar,  y±  teaspoon  salt  and  about  ft  of  a  cup  of  sifted  flour.  It  is 
always  well  to  bake  a  small  cake  first,  that  any  lack  in  ingredients  may 
be  remedied  at  once.  An  extra  yolk  or  small  amount  of  uncooked  egg 
may  be  added  if  at  hand.  Bake  on  hot  griddle. 

FRIED  BREAD.  To  an  egg,  well  beaten,  add  one  cup  of  milk,  or  a 
little  water.  Dip  pieces  of  stale  bread  in  this  and  then  fry  them  in  but- 
ter or  drippings. 

STALE  CAKE 

STALE  CAKE  WITH  CUSTARD.  Moisten  with  lemon  juice 
enough  stale  cake  to  cover  the  bottom  of  a  glass  dish  holding  a  quart. 
Make  a  soft  custard  by  scalding  two  cups  of  milk  and  pouring  it  slowly 
upon  two  beaten  egg  yolks,  mixed  with  three  tablespoons  of  sugar,  one 
teaspoon  of  butter,  and  a  little  salt.  Cook  in  a  double  boiler  until  thick- 
ened. Strain  and  when  partly  cool  add  one-half  teaspoon  of  vanilla,  and 
pour  over  the  cake.  When  ready  to  serve,  beat  the  whites  to  a  stiff  froth, 
adding  one  tablespoon  of  sugar  and  a  little  lemon  juice  while  beating. 
Drop  lightly,  by  spoonfuls,  on  top  of  the  custard  and  put  a  few  bits  of 
jelly  on  the  meringue. 

TRIFLE.  Cut  stale  cake  into  slices  and  spread  preserves  between 
them.  Lay  in  a  deep  dish  and  spread  over  with  meringue  or  whipped 
cream. 

CHEESE 

All  the  little  dried  pieces  of  cheese  should  be  grated  and  put  in  a 
covered  glass  jar.  These  cheese  crumbs  are  excellent  for  many  made-over 
dishes  and  are  particularly  good  with  starchy  foods,  such  as  potatoes, 
macaroni,  etc. 

Very  tasty  crackers  can  be  made  by  spreading  this  grated  cheese  on 
crackers,  seasoning  them,  and  then  putting  them  in  the  oven  for  a  few 
minutes, 

96 


LEFT-OVER  RECIPES 

SOUR  MILK  OR  CREAM 

No  sour  milk  or  cream  should  be  wasted.  Put  it  into  an  earthen 
or  glass  jar,  little  by  little,  until  you  have  half  a  cup  or  a  cupful.  As 
soon  as  it  thickens  use  it  for  cottage  cheese,  griddle  cakes,  biscuits,  corn- 
bread  or  gingerbread. 

Sour  cream  may  also  be  used  for  filling  for  cake. 

COTTAGE  CHEESE.  Place,  a  panful  of  milk  which  has  soured 
enough  to  become  thick,  or  clabbered,  over  a  pan  of  hot  water.  Let  it 
heat  slowly  until  the  whey  has  separated  from  the  curd ;  do  not  let  it  boil, 
or  the  curd  will  become  tough;  then  strain  it  through  a  cloth  and  press 
out  all  the  whey;  stir  into  the  curd  enough  butter,  cream,  and  salt  to 
make  it  a  little  moist  and  of  good  flavor.  Work  it  well  with  a  spoon 
until  it  becomes  fine  grained  and  smooth,  then  mold  it  into  balls  of  any 
size  desired. 

SOUR  MILK  PANCAKES. 

1  cup  thick  sour  milk  24  cup  flour 

l/2  cup  cooked  cereal  1  teaspoon  soda 

1  egg  %  teaspoon  salt 

Beat  sour  milk,  cereal  and  egg  well  together.  Sift  flour  and  salt  and 
add  them.  When  ready  to  bake  the  cakes,  add  the  soda  and  beat  the 
batter  vigorously.  It  should  look  like  thick  cream.  If  too  thin,  add  a 
little  more  flour;  if  too  thick,  add  more  sour  milk  or  a  little  water. 

EMERGENCY  BISCUITS. 

2  cups  flour  1  cup  thick  sour  milk 
1  tablespoon  butter  or  any  fat  1  teaspoon  salt 


teaspoon  soda 


Sift  flour,  salt  and  soda  well  together.  Rub  in  the  butter  or  fat  with 
a  spoon.  Add  the  milk  and  stir  lightly.  The  dough  should  be  soft.  Drop 
by  spoonfuls  into  greased  muffin-tins  and  bake  in  a  hot  oven  about 
twenty  minutes. 

SOUR  CREAM  GINGERBREAD. 

2  tablespoons  melted  butter  or          y2  cupful  sour  milk 

butter  substitute  1  teaspoon  baking-soda 

J4  cupful  molasses  2  cupfuls  flour 

1  egg  1  tablespoon  ginger 

Mix  molasses,  sour  milk  and  beaten  egg  well  together  and  add  the 
ginger,  salt  and  flour.  Dissolve  the  soda  in  a  very  little  hot  water  and 
add  it.  Beat  in  the  melted  butter  or  butter  substitute  at  the  last.  Bake 
in  a  shallow  pan  or  muffin  tins  in  a  moderate  oven  about  25  minutes. 

SOUR  CREAM  FILLING  FOR  CAKES.  Sweeten  and  chill  a 
cup  of  sour  cream.  Whip  it,  keeping  it  cold  while  doing  so.  When 
stiff  add  a  cup  of  chopped  nuts.  If  cream  does  not  become  stiff,  add  one 
teaspoon  cf  melted  gelatine  at  the  last  and  set  on  ice.  This  makes  an 
excellent  filling  for  layer  cakes. 

97 


LEFT-OVER  RECIPES 

% 

FRUIT 

Any  fresh  fruit  that  has  become  soft  should  be  cooked  at  once  with 
a  little  sugar  added,  to  make  a  sauce,  or  it  can  be  made  into  jelly. 

Any  left-over  canned  fruit  may  be  rubbed  through  a  sieve  and  used 
for  a  sauce.  It  may  be  put  into  ice  cream  or  molded  into  a  corn-starch 
or  rice  mixture. 

Apple  parings  and  cores  should  be  stewed  to  a  pulp  and  then 
strained.  This  will  make  a  jelly,  which,  spread  on  apple  tart,  will  greatly 
improve  it.  It  can  also  be  used  for  flavoring  tapioca  pudding. 

Orange  peel  and  lemon  peel  may  be  used  for  flavoring  sauces  and 
stewed  fruits.  They  can  be  dried  and  kept  in  a  glass-covered  jar  until 
used. 

FRUIT  SAUCE  (made  from  fresh  fruit  that  is  slightly  softened). 
Cook  the  fruit  with  a  little  sugar  until  the  juice  flows  freely.  Then  beat 
some  powdered  sugar,  the  fruit  juice  and  pieces  of  fruit  together.  Whip 
the  white  of  an  egg  very  light,  and  add  to  the  beaten  fruit  and  sugar,  or 
add  fruit  gradually  to  the  unbeaten  egg  white  and  beat  for  some  minutes. 

APRICOT,  PEAR  OR  PEACH  SAUCE  (from  left-over  canned 
fruit).  Beat  some  powdered  sugar,  fruit  juice  and  the  pieces  of  left-over 
canned  fruit  together.  Add  fruit  gradually  to  an  unbeaten  egg  white 
and  beat  for  some  minutes ;  or  whip  the  white  of  egg  very  light  and 
add  to  beaten  fruit  and  sugar.  Sauce  made  in  the  first  way  will  last 
longer. 

CORN-STARCH  PUDDING  WITH  FRUIT. 

1  pint  of  milk  1  well-beaten  egg 

4  tablespoons  corn-starch  mixed         %  teaspoon  salt 

with  a  little  cold  water  */2  CUP  chopped  cooked  peaches, 

*/2  cup  sugar  apricots  or  pears 

1  teaspoon  vanilla 

Scald  milk;  then  stir  in  corn-starch  mixed  with  a  little  cold  water, 
and  cook  five  minutes  in  double  boiler.  Place  upper  part  of  double  boiler 
on  fire,  let  corn-starch  boil,  return  boiler  to  place,  add  sugar,  egg  and 
salt  beaten  together,  and  cook  two  minutes,  stirring  continually.  Flavor 
with  vanilla,  add  fruit,  and  pour  into  mold.  Chill  and  serve  with  sugar 
and  cream.  An  excellent  way  of  using  up  small  amounts  of  canned 
fruits. 


98 


SOAP 

TO  MAKE  WHITE  HARD  SOAP.  Save  every  scrap  of  fat  each 
day;  fry  out  all  that  has  accumulated,  however  small  the  quantity.  This 
is  done  by  placing  the  scraps  in  a  frying-pan  on  the  back  of  the  range. 
If  the  heat  is  low,  and  the  grease  is  not  allowed  to  get  hot  enough  to 
smoke  or  burn,  there  will  be  no  odor  from  it.  Turn  the  melted  grease 
into  lard  pails  and  keep  them  covered.  When  six  pounds  of  fat  have 
been  obtained,  turn  it  into  a  dish-pan ;  add  a  generous  amount  of  hot 
water,  and  stand  it  on  the  range  until  the  grease  is  entirely  melted.  Stir 
it  well  together;  then  stand  it  aside  to  cool.  This  is  clarifying  the 
grease.  The  clean  grease  will  rise  to  the  top,  and  when  it  has  cooled  can 
be  taken  off  in  a  cake,  and  such  impurities  as  have  not  settled  in  the 
water,  can  be  scraped  off  the  bottom  of  the  cake  of  fat. 

Put  the  clean  grease  into  the  dish-pan  and  melt  it.  Put  a  can  of 
P>abbit's  lye  in  a  pail ;  add  to  it  a  quart  of  cold  water,  and  stir  it 
with  a  stick  or  wooden  spoon  until  it  is  dissolved.  It  will  get  hot  when 
the  water  is  added;  let  it  stand  until  it  cools.  Remove  the  melted  grease 
from  the  fire,  and  pour  in  the  lye  slowly,  stirring  all  the  time.  Add  two 
tablespoons  of  ammonia.  Stir  the  mixture  constantly  for  twenty  min- 
utes or  half  an  hour,  or  until  the  soap  begins  to  set. 

Let  it  stand  until  perfectly  hard ;  then  cut  it  into  square  cakes.  This 
makes  a  very  good,  white  hard  soap  which  will  float  on  water.  It  is  very 
little  trouble  to  make,  and  will  be  found  quite  an  economy  in  a  household. 
Six  pounds  of  grease  make  eight  and  a  half  pounds  of  soap. 


Save  all  pieces  of  soap  that  are  too  small  to  handle.  Melt  them  in  a 
little  water  over  a  slow  fire  and  then  put  it  into  glass-covered  jars.  This 
makes  a  jelly-like  substance  which  can  be  used  for  washing  dishes,  boil- 
ing clothes  or  any  other  purpose  for  which  soap  is  used. 


99 


TIRELESS  COOKER 

A  fireless  cooker  is  a  box  so  made  and  lined  that  when  food  is  heated 
over  a  fire  for  a  short  time  and  then  placed  in  the  box,  the  heat  will  be 
retained  in  the  box  and  the  food  will  continue  to  cook  without  the  use 
of  any  additional  fire  or  heat. 

The  fireless  cooker  is  particularly  good  for  cooking  the  less  tender 
cuts  of  meat  or  meat  that  requires  long  cooking.  It  can  also  be  used 
for  cooking  soup,  pot  roast,  beef  stew,  Irish  stew,  lamb  stew,  corned 
beef  and  cabbage,  boiled  ham,  baked  beans,  chicken  fricassee,  vegetables 
such  as  turnips,  parsnips,  carrots  and  beets,  dried  vegetables  such  as 
peas,  beans  and  lentils,  dried  fruits  such  as  peaches,  apples,  apricots 
and  prunes,  cereals,  and  puddings. 

Most  people  do  not  cook  cereals  long  enough.  By  using  a  fireless 
cooker  you  can  prepare  your  cereal  at  night,  cook  it  on  the  stove  for 
about  fifteen  minutes,  put  it  in  the  fireless  cooker,  and  when  you  get  up 
in  the  morning  you  will  find  it  all  cooked  and  ready  to  be  eaten.  In  this 
way  you  save  both  time  and  fuel. 

Lots  of  women  who  have  to  be  away  from  their  homes  all  day  pre- 
pare the  family  dinner  in  the  morning,  put  it  in  the  fireless  cooker,  and 
find  it  cooked  and  ready  to  be  eaten  on  their  return  at  night.  This  is  a 
great  help  to  the  woman  who  has  to  work  hard  all  day  and  who  is  too 
tired  to  prepare  and  cook  a  dinner  when  she  gets  home  at  night. 

There  are  various  makes  of  fireless  cookers  that  can  be  bought  in 
stores  where  household  furnishings  are  sold.  They  range  in  price  from 
$5  to  $22,  according  to  the  size  and  t.iake  of  the  cooker. 

It  is  not  necessary,  however,  for  you  to  buy  a  fireless  cooker.  You 
can  easily  make  one  at  home. 

TRY   IT 

YOU  WILL  FIND  IT  WILL  SAVE  NOT  ONLY  YOUR  TIME 
BUT  MANY  A  DOLLAR  ON  YOUR  COAL  AND  GAS  BILLS. 


DIRECTIONS  for  FIRELESS  COOKER  No.  1  (Single  Cooker) 

MATERIALS  NEEDED 

Galvanized  iron  can.  No.  3,  with  cover,  about $0.78 

Sawdust,  about 0.10 

Two  yards  denim,  about 0.45 

Covered  agate  pail  (to  be  used  as  cooking-pail),  about 0.20 


Total $1.53 

(It  is  net  necessary  to  use  denim.     You  can  use  an  old  tablecloth, 

muslin,  canton  flannel  or  any  old  wool  material  you  happen  to  have  on 

hand.) 

METHOD — Place   loose   sawdust   in   the  bottom   of  the  can   to   a 

depth  of  about  3  inches.     Fold  the  two  yards  of  den>im  or  other  material 

100 


FIRELESS  COOKER' 

lengthwise  and  make  a  long  bag.  This  bag,  when  empty,  should  be 
about  two  inches  deeper  than  the  cooking-pail.  Fill  the  bag  with  saw- 
dust ;  lay  the  bag  flat  on  the  table  and  spread  the  sawdust  evenly.  When 
filled  with  sawdust  the  bag  should  be  a  little  deeper  than  the  cooking- 
pail.  Then  roll  the  bag  around  the  cooking-pail  so  that  a  smooth,  firm 
nest  is  formed  when  the  bag  is  placed  upright  in  the  can  on  top  of  the 
sawdust.  From  the  remaining  denim  or  other  material  make  a  round 
flat  bag  (material  will  have  to  be.  pieced  for  this).  Fill  the  bag  with 
sawdust  and  use  it  on  top  of  the  cooking-pail.  The  bags  must  be  made 
and  fitted  imo  the  can  in  such  a  way  that  there  will  be  no  open  space 
whatever  between  the  sides  of  the  cooking-pail  and  the  can,  or  between 
the  top  of  the  cooking-pail  and  the  cover  of  the  can,  through  which  heat 
can  escape. 

DIRECTIONS  for  FIRELESS  COOKER  No.  2  (Double  Cooker) 

MATERIALS  NEEDED— Three  wooden  boxes  (one  long  box  and 
two  square  boxes ;  the  long  box  must  be  large  enough  to  hold  the  other 
two  and  still  leave  at  least  two  inches  of  space  between  all  the  boxes). 
Your  grocer  will  doubtless  be  glad  to  let  you  have  the  boxes  without 
charge  or  at  a  very  small  cost. 

Sheet  asbestos,  5%  yards,  one  yard  wide,  at  about  20c.  per  yard. .  $1.05 

Two  covered  agate  pails  (to  be  used  as  cooking  pails),  about 0.40 

Denim,    1    yard,    about 0.22 

Total ' 1.67 

(Any  old  muslin,  canton  flannel  or  wool  goods  that  you  happen  to 
have  on  hand  may  be  used  in  place  of  denim.) 

METHOD — First  of  all  line  the  bottoms  and  sides  of  all  three  boxes 
with  the  sheet  asbestos.  Then  in  the  bottom  of  the  long  box  lay  news- 
papers flat  to  a  depth  of  about  one-half  an  inch.  Then  put  two  ir/ches 
of.  sawdust  on  top  of  this  layer  of  newspapers.  Then  place  the  two 
square  boxes  inside  the  long  one,  leaving  at  least  two  inches  of  space 
between  the  two  square  boxes.  Fill  all  the  spaces  between  all  the  boxes 
with  sawrdust.  Then  tack  a  strip  of  denim  or  other  material  from  the 
edges  of  the  square  boxes  to  the  outside  edge  of  the  long  box;  also 
across  the  space  betwreen  the  two  square  boxes,  so  that  the  strip  of  denim 
will  cover  all  the  spaces  that  are  filled  with  sawdust. 

The  outside  box  must  have  a  wooden  lid.  Line  the  lid  with  the 
sheet  asbestos  to  within  a  half  inch  of  the  edge  of  the  lid.  Then  put  a 
layer  of  sawdust  one  inch  deep  on  top  of  the  asbestos.  Then  tack  a  piece 
of  denim  or  other  material  over  the  sawdust,  still  leaving  the  edge  free 
and  clear  so  that  the  cover  will  fit  down  tightly.  Or  the  lid  may  be  lined 
with  asbestos  and  a  pillow  made  of  denim  or  other  material  and  filled 
with  sawdust  that  will  fit  tightly  down  into  the  top  of  the  box. 

NOTE— THESE  FIRELESS  COOKERS  ARE  NOT  AN  EX- 
PERIMENT. THEY  HAVE  BEEN  TESTED  AND  FOUND  TO 
BE  MOST  PRACTICAL  AND  USEFUL. 

101 


-     GENERAL  DIRECTIONS  FOR  COOKING  WITH 
A  FIRELESS  COOKER 

SOUPS  should  be  cooked  on  the  stove  in  the  cooking-pail  for  about 
thirty  minutes,  then  put  in  the  fireless  cooker  and  left  for  about  12  hours. 
Reheat  before  serving. 

(If  the  soup  were  cooked  on  a  coal  or  gas  stove  until  done  you  would 
have  to  use  your  fire  3  or  4  hours.  By  using  the  fireless  cooker  you  save 
from  2y2  to  Zl/2  hours  of  coal  or  gas.) 

POT  ROAST — Get  a  3-pound  piece  of  beef  cut  from  the  neck,  shoul- 
der or  cross  cut.  Wipe  it  oft  with  a  damp  cloth,  season  it,  dredge  it  with 
flour,  and  then  brown  well  on  all  sides  in  a  hot  greased  frying-pan.  Then 
put  the  meat  in  the  cooking-pail,  with  an  inverted  saucer  or  something 
else  under  it  to  keep  it  from  sticking.  Add  boiling  water-  about  two- 
thirds  of  the  way  up  the  roast.  Cover  tightly  and  let  simmer  on  the 
stove  for  20  minutes.  Then  add  */>  cup  each  of  diced  carrots,  turnips, 
potatoes  and  onions  and  1  teaspoon  of  salt.  Let  it  come  to  a  boil  and 
then  place  in  fireless  cooker  and  let  it  stay  in  for  7  or  8  hours.  Then 
remove  meat  to  a  hot  platter,  put  the  vegetables  around  the  meat,  and 
make  a  gravy  of  1  tablespoon  of  butter  or  drippings,  1  tablespoon  of 
flour  and  1  cup  of  the  liquid  strained  from  the  roast.  Season  the  gravy 
and  serve  with  meat  and  vegetables. 

(It  would  take  about  3  hours  to  cook  this  on  your  stove.  By  using 
the  fireless  cooker  you  save  about  2}A  hours  of  coal  or  gas.) 

BEEF  STEW — (For  making  stews  use  ends  of  ribs,  neck,  knuckle 
or  hind  shin.)  Cut  beef  into  small  pieces;  add  one  onion  cut  in  small 
pieces.  Put  meat  in  cooking-pail  with  an  inverted  saucer  or  something 
else  under  it  to  keep  it  from  sticking.  Add  enough  cold  water  to  cover 
meat.  Bring  to  simmering  point.  Let  it  simmer  20  minutes.  Then 
add  halved  or  quartered  potatoes,  a  few  pieces  of  carrot  and  turnip,  salt 
and  pepper  to  taste.  Let  it  come  to  a  boil  and  then  place  the  pail  in  the 
fireless  cooker  and  leave  for  7  or  8  hours.  Before  potatoes  are  added 
to  the  stew  boil  them  for  five  minutes  on  the  stove. 

(It  would  take  about  3  hours  to  cook  this  on  your  stove.  By  using 
the  fireless  cooker  you  save  2jX  hours  of  coal  or  gas.) 

MUTTON  OR  IRISH  STEW— Follow  directions  given  for  beef 
stew7,  leaving  it  in  fireless  cooker  for  5  or  6  hours. 

LAMB  STEW— 1^  Ibs.  breast  of  lamb,  1  pint  boiling- water,  4 
medium-sized  potatoes  quartered  and  parboiled,  1  sliced  onion,  2  table- 
spoons rice,  1  cup  strained  tomatoes,  salt  and  pepper. 

Brown  the  onions  in  a  little  fat  in  the  cooking-pail ;  then  add  the 
meat  cut  roughly  into  cube-shaped  pieces ;  sprinkle  with  salt  and  pepper. 
Cover  with  boiling  water.  Let  it  simmer  on  the  stove  for  20  minutes. 
Then  add  potatoes,  rice  and  tomatoes.  Let  it  come  to  a  boil  and  then 
place  in  fireless  cooker  for  4  or  5  hours.  (By  using  the  fireless  cooker 
7ou  save  \y2  hours  of  coal  or  gas.) 

CORNED  BEEF  AND  CABBAGE — Prepare  in  your  usual  way 
and  cook  the  corned  beef  on  the  stove  in  the  cooking-pail  for  about  30 

102 


FIRELESS  COOKER  RECIPES 

minutes.  Then  put  the  corned  beef  in  fireless  cooker  and  leave  for  about 
6  hours.  Then  add  the  cabbage  and  leave  in  fireless  cooker  for  2  hours 
more. 

(If  cooked  entirely  on  your  stove  corned  beef  would  take  about  3 
hours.  By  using  the  fireless  cooker  you  save  2y2  hours  of  coal  or  gas.) 

BOILED  HAM — Cook  on  the  stove  in  the  cooking-pail  for  about 
30  minutes.  Then  put  in  the  fireless  cooker  and  leave  for  8  or  10  hours, 
or  overnight. 

(By  using  the  fireless  cooker  you  save  at  least  3  hours  of  coal  or 
gas.) 

BAKED  BEANS — 1  quart  of  white  beans,  1  teaspoon  of  baking 
soda,  y$  pound  salt  pork,  2  tablespoons  of  molasses,  1  teaspoon  of  mus- 
tard. 

Wash  beans  and  then  soak  them  in  cold  water  for  one  hour.  Then 
pour  off  the  water  and  put  beans  into  cooking-pail.  Cover  with  cold 
water,  add  the  soda  and  cook  gently  on  the  stove  until  beans  are  slightly 
softened.  Pour  off  water;  mix  molasses  and  mustard  with  a  pint  of 
water  and  pour  this  over  the  beans,  adding  more  water  if  the  beans  are 
not  covered.  Place  the  pork  upon  the  beans,  bring  to  boiling,  and  cover 
the  pail.  Then  put  in  fireless  cooker  and  leave  for  ten  or  twelve  hours. 

(Baked  beans  would  require  6  to  8  hours  if  baked  in  a  gas  or  coal 
oven.  By  using  the  fireless  cooker  the  coal  or  gas  is  only  used  for  30 
minutes,  making  a  wonderful  saving.) 

CHICKEN  FRICASSEE— Cut  up  chicken  and  roll  each  piece  in 
flour;  brown  pieces  in  fat ;  as  each  piece  is  browned,  pack  in  cooking-pail. 
Make  some  gravy  in  pan  in  which  browning  is  done.  Pour  gravy  into 
the  cooking-pail  and  add  enough  water  to  cover  chicken.  Season  to  taste 
with  salt  and  pepper.  Boil  20  minutes  on  stove  ;  then  put  in  cooker  for 
overnight.  Reheat  it  when  you  want  to  use  it. 

(By  using  the  fireless  cooker  you  save  about  2  hours  of  coal  and  gas.) 

TURNIPS,  PARSNIPS,  CARROTS  AND  BEATS— Prepare  in 
your  usual  way  and  boil  on  the  stove  in  the  cooking-pail  for  not  more 
than  five  minutes.  Then  put  in  the  fireless  cooker.  Leave  turnips, 
parsnips  and  carrots  in  fireless  cooker  for  lj/j  to  2  hours;  beets  5  or  6 
hours. 

(By  using  the  fireless  cooker  you  save  a  great  deal  of  coal  or  gas.) 

DRIED  PEAS,  BEANS  AND  LENTILS— Prepare  in  your  usual 
way  and  cook  on  the  stove  in  the  cooking-pail  for  ten  minutes.  Then 
put  in  the  fireless  cooker  and  leave  for  8  to  10  hours. 

(By  using  the  fireless  cooker  you  save  at  least  3  hours  of  coal  or  gas.) 

DRIED  FRUITS,  SUCH  AS  PEACHES,  APPLES,  APRICOTS 
AND  PRJJNES — These  require  long  slow  cooking  and  little  sugar. 
Dried  prunes  do  not  require  any  sugar  at  all,  as  the  long  slow  cooking 
develops  the  natural  sweetness  in  the  fruit. 

Wash  all  dried  fruit  carefully.  Put  in  cooking-pail  and  cover  with 
cold  water,  using  one  pint  of  fruit  to  ll/2  pints  of  water.  Bring  to  the 

103 


FIRELESS  COOKER  RECIPES 

simmering  point  on  the  stove  and  simmer  for  about  15  minutes.     Then 
place  in  fireless  cooker  and  leave  for  6  or  8  hours  or  overnight. 

(You  save  at  least  3  hours  of  coal  or  gas  by  using  the  fireless  cooker 
for  these.) 

CEREALS — Put  in  cooking-pail  and  cook  on  the  stove  for  about 
15  minutes  and  then  put  in  the  fireless  cooker  and  leave  for  12  to  15 
hours  or  overnight.  Cereals  require  long  slow  cooking,  and  by  using 
a  fireless  cooker  you  save  a  great  many  hours  of  coal  or  gas. 

CREAMY  RICE  PUDDING— 1  cup  rice,  1  pint  milk,  4  tablespoons 
sugar,  ^  teaspoon  salt,  some  nutmeg  or  cinnamon. 

Boil  rice  for  about  five  minutes.  Add  milk  without  pouring  off  the 
water ;  then  add  sugar  and  salt.  Pour  into  a  buttered  pail,  cover  tightly, 
and  place  in  cooking-pail  half  full  of  boiling  water.  Boil  over  fire  for 
five  minutes.  Then  put  in  fireless  cooker  and  leave  for  about  6  to  8 
hours.  When  finished  grate  nutmeg  over  the  top  or  sprinkle  with  cinna- 
mon, or  a  stick  of  cinnamon  may  be  boiled  with  the  rice. 

(You  sa.ve  more  than  \V2  hours  of  coal  or  gas  by  using  the  fireless 
cooker.) 

(It  is  well  to  place  an  inverted  saucer  in  the  bottom  of  the  pail  of 
hot  water  so  that  the  pudding  will  not  get  too  hot  while  cooking  on  the 
stove.) 

STEAMED  COSTARD— 1  quart  milk,  4  eggs,  ]/2  teaspoon  salt,  V2 
cup  sugar,  nutmeg. 

Scald  the  milk  in  a  double  boiler ;  beat  the  eggs  slightly  and  add  the 
sugar  and  salt ;  then  gradually  add  the  scalded  milk.  Pour  into  buttered 
pail,  cover  tightly,  and  place  in  cooking-pail  half  full  of  boiling  water. 
Boil  over  fire  for  5  minutes;  then  place  in  fireless  cooker  for  1%  hours 
to  2  hours.  When  finished  grate  a  little  nutmeg  over  the  top  of  the 
pudding. 

(It  is  well  to  place  an  inverted  saucer  in  the  bottom  of  the  pail  of 
hot  water  so  that  custard  will  not  get  too  hot  while  cooking  on  the 
stove.) 

APPLES  IN  SYRUP — Pare  and  core  sour  apples  and  then  cut  in 
half.  Make  a  syrup  of  1  cup  sugar  and  1  cup  water.  Cook  over  fire  in 
cooking-pail  until  clear.  Add  apples  and  boil  five  minutes.  Then  put  in 
fireless  cooker  for  4  or  5  hours. 

NOTE — Bear  in  mind  that  all  the  food  must  first  be  cooked  on  the 
stove  in  the  cooking-pail  for  the  length  of  time  given.  Then  the  cooking- 
pail,  with  the  food  in  it,  must  be  taken  directly  from  the  stove  and  put 
into  the  cooker  without  delay.  This  is  absolutely  necessary  in  order 
to  retain  in  the  pail  and  in  the  food  the  heat  that  is  needed  to  continue 
the  cooking. 


104 


CANNING  FRUITS  AND  VEGETABLES 

One  secret  of  success  in  canning  is  cleanliness.  For  this  reason, 
keep  the  room  as  free  as  possible  from  dust ;  keep  the  table,  your  hands, 
and  your  clothes  clean  while  you  work;  and  wash  all  the  utensils  just 
before  beginning  work ;  rinse  them  with  boiling  water,  and  let  them  dry 
without  wiping. 

TO  STERILIZE  JARS:  Put  the  jars  in  a  pan  or  pail,  cover  with 
cold  water,  let  it  come  to  a  boil  and  boil  for  ten  minutes.  This  is  an  extra 
precaution,  not  necessary  except  when  fruit  is  cooked  before  being  put 
into  jars.  When  it  is  done,  covers  and  rings  should  be  sterilized  in  a 
smaller  vessel  in  the  same  way. 

TO  TEST  A  JAR:  Fill  a  jar  with  water,  fasten  on  ring  and  cover, 
and  invert.  If  it  leaks,  either  the  jar  is  imperfect  or  the  rubber  poor. 
Use  no  jar  that  cannot  be  made  absolutely  tight. 

WHEN  BREAKAGE  OF  JARS  OCCURS  IT  IS  DUE  TO  SUCH 
CAUSES  AS : 

1.  Overpacking  the  jars.     Corn,  peas  and  lima  beans  swell  or 
expand  in  canning.     Do  not  fill  the  jars  quite  full  of  these 
products. 

2.  Placing  the  cold  jars  in  hot  water  or  vice  versa.     As  soon 
as  the  jars  are  filled  with  hot  syrup  or  hot  water,  place  them 
immediately  in  the  boiler. 

3.  Having  the  wire  fastener  of  glass-top  jars  too  tight,   thus 
breaking  the  jars  when  the  lever  is  forced  down. 

4.  Allowing   a    cold   draft    to    strike    the    jars    when    they    are 
removed  from  the  boiler. 

THE  RIGHT  SORT  OF  FRUIT  TO  CAN:  Can  each  'fruit  in  its 
season  when  it  is  best  and  cheapest.  It  is  best  for  canning  just  before 
it  is  quite  ripe.  The  better  the  condition  of  the  fruit  the  easier  it  is  to 
sterilize.  So  use  only  fresh,  clean,  sound  fruit,  and  see  that  no  soft 
berries  or  spoiled  bits  get  into  the  cans. 

TO  COOK  FRUIT  IN  JARS  IN  A  CLOSED  VESSEL  THE 
FOLLOWING  OUTFIT  IS  NECESSARY:  A  wash  boiler,  pail,  or 
any  vessel  with  a  tight-fitting  cover,  large  enough  to  hold  several 
jars;  a  rack  to  fit  the  bottom  of  the  boiler  and  keep  the  jars  from 
bumping  and  breaking  when  the  water  boils  (this  may  be  a  piece 
of  heavy  wire  netting  or  it  may  be  made  at  home  of  strips  of  wood)  ; 
quart  or  pint  glass  jars  (the  jars  with  glass  covers  and  metal  springs 
are  best);  a  new  rubber  ring  for  each  jar  (old  rubber  may  not  be 
air-tight);  large  bowl  or  enamelled  pan  for  fruit;  plated  knife  and 
fork;  plated  or  enamelled  spoon;  quart  measure ;"  half-pint  measure; 
scales;  saucepan  for  syrup.  Avoid  iron  and  tinware  in  canning. 

CAN  BOTH  FRUIT  AND  VEGETABLES  AS  SOON  AS  YOU 
GET  THEM  HOME. 

105 


GENERAL  DIRECTIONS  FOR  CANNING 
FRUITS  WITH  SUGAR 

Pack  fruit  compactly  in  jars.  It  will  pack  better  if  put  in  a 
strainer  or  piece  of  cheese-cloth  and  lowered  into  boiling  water  for 
about  one  minute.  This  is  called  "blanching.''  Blanch  fruit  in  small 
lots,  that  the  water  may  not  be  cooled  much.  Press  fruit  gently 
down  in  jars  with  spoon  or  small  wooden  spatula.  Fill  jars  with 
syrup.  Release  any  air-bubbles  by  slipping  knife  or  spatula  down 
between  fruit  and  jar.  Put  on  rings  and  cover  without  fastening 
them  down.  Place  jars  on  rack  in  boiler.  Pour  warm  water  in  boiler, 
enough  to  come  about  half-way  up  the  jars.  Put  cover  on  boiler. 
Bring  water  to  a  boil  and  boil  gently  as  long  as  required.  Remove 
boiler  from  the  stove,  fasten  down  covers,  take  jars  out  and  let  them 
cool.  If,  when  jars  are  taken  from  the  boiler,  there  is  more  than  half 
an  inch  of  space  between  fruit  and  cover,  the  contents  of  one  jar  may 
be  used  to  fill  the  rest  before  the  covers  are  fastened  down.  Put  jars 
again  in  boiler  and  boil  5  minutes  more. 

These  directions  apply  to  fruit  bought  in  towns  and  cities.  Less 
time  is  required  for  fruit  freshly  picked.  Ten  minutes  for  quart  jars, 
five  minutes  for  pint  jar  of  freshly  picked  berries  is  sufficient.  The 
shorter  the  time  of  cooking,  the  better  the  berries  retain  their  flavor, 
shape  and  color. 

CANNING  FRUITS  WITH  SUGAR 

Fruits  can  be  classified  into  three  distinct  groups,  or  classes,  such 
as  soft  fruits,  sour  berry  fruits  and  hard  fruits. 

1.  SOFT  FRUITS,  SUCH  AS  STRAWBERRIES,  BLACK- 
BERRIES, SWEET  CHERRIES,  BLUEBERRIES,  PEACHES, 
APRICOTS,  ETC. 

RECIPE  FOR  CANNING  SOFT  FRUITS— Make  a  syrup  in  the 
proportion  of  1  cup  of  sugar  to  3  cups  of  water.  Put  on  stove  and 
bring  to  the  boiling  point.  For  a  thin  syrup,  boil  one  minute.  For  a 
medium-thin  syrup,  boil  until  slightly  sticky  when  cooled.  The  amount 
of  syrup  required  will  depend  upon  the  quantity  of  fruit  to  be  canned. 
Rinse  the  fruit  by  pouring  water  over  it  through  a  strainer.  Cull,  seed, 
stem,  and  remove  skins  if  necessary.  Pack  immediately  in  glass  jars. 
Add  boiling  hot  syrup.  Fill  jars  to  overflowing.  Place  rubbers  and  tops 
in  place.  Partially  tighten.  Place  jars  in  kettle  and  boil  gently  for  10  to 
20  minutes.  Remove  jars  from  kettle.  Tighten  covers.  Invert  to  cool 

106 


CANNING  FRUITS   WITH    SUGAR 

and  test  for  leakage.     Wrap  glass  jars  in  paper  to  prevent  bleaching. 
Then  store. 

2.  SOUR  BERRY  FRUITS,  SUCH  AS  CURRANTS,  GOOSE- 
BERRIES, CRANBERRIES  AND  SOUR  CHERRIES. 

RECIPE  FOR  CANNING  SOUR  BERRY  FRUITS— Stem,  hull 
and  clean.  Dip  quickly  in  hot  water.  Remove  and  dip  quickly  in  cold 
water.  Pack  berries  closely  in  jars.  Add  a  boiling  hot  syrup  made  in 
the  proportion  of  ll/>  cups  of  sugar  to  3  cups  of  water.  Place  rubbers 
and  caps  in  place.  Partially  tighten.  Place  jars  in  kettle  and  boil 
gently  for  10  to  20  minutes.  Remove  jars.  Tighten  covers  and  invert 
to  cool  and  test  for  leakage.  Wrap  in  paper  and  store. 

3.  HARD  FRUITS,  SUCH  AS  APPLES,  PEARS,  QUINCES, 
ETC. 

RECIPE  FOR  CANNING  HARD  FRUIT— Dip  quickly  in  hot 
\vater  for  I*/?  minutes,  and  then  plunge  quickly  in  cold  water.  Core,  pit, 
or  remove  skins  if  necessary.  Pack  whole,  quartered,  or  sliced  as  desired. 
Add  a  boiling  hot  syrup  made  in  the  proportion  of  1  cup  of  sugar  to  3 
cups  of  water.  Place  rubbers  and  tops  in  position.  Partially  tighten. 
Place  jars  in  kettle  and  boil  gently  for  15  to  25  minutes.  Remove  jars. 
Tighten  covers  and  invert  to  cool  and  test  for  leakage.  Wrap  glass 
jars  in  paper  to  prevent  bleaching,  and  store. 


107 


CANNING  FRUITS  WITHOUT  SUGAR 

Fruits  Can  Be  Canned  Without  Sugar 

THIS  IS  THE  WAY  TO  DO  IT 

Wash  fruit;  cull,  seed,  stem,  and  remove  skins  if  necessary. 

Can  whole  or  cut  in  halves.  Pack  fruit  in  jars  and  fill  the  jars  to 
the  top  with  cold  water.  Put  rubbers  and  caps  in  place  and  partially 
tighten.  Put  jars  in  kettle  and  pour  cold  water  into  kettle,  enough  to 
come  very  near  the  top  of  the  jars.  Cover  the  kettle  and  bring  slowly 
to  boiling.  Boil  soft  fruits  from  30  to  45  Ininutes,  until  fruit  is  cooked 
through.  Hard  fruits  will  require  an  hour  and  a  half. 

Have  only  enough  fire  to  keep  the  water  boiling  gently.  More  than 
this  is  a  waste  of  either  coal  or  gas,  and  the  rapid  boiling  is  likely  to 
crack  the  jars.  When  done,  remove  jars  from  the  boiling  water  and 
fasten  covers  tightly  at  once,  without  having  taken  covers  off.  This  is 
important,  for  no  air  should  enter  jars  after  boiling  begins.  Invert  to 
cool  and  test  for  leakage.  Wrap  in  paper  and  store. 


108 


GENERAL  DIRECTIONS  FOR  CANNING 
VEGETABLES 

Pack  vegetables  compactly  in  jars.  Add  boiling  water  and  salt.  Re- 
lease any  air  bubbles  by  slipping  a  knife  or  spatula  down  between  vege- 
tables and  jar.  Put  on  rings  and  cover  without  fastening  them  down. 
Place  jars  on  rack  in  boiler.  Pour  warm  water  in  boiler,  enough  to  come 
about  half  way  up  the  jars.  Put  cover  on  the  boiler.  Bring  water  to  a 
boil  and  boil  gently  as  long  as  required.  Remove  boiler  from  the  stove, 
fasten  down  covers,  take  jars  out  and  let  them  cool.  If  when  jars  are 
taken  from  the  boiler  there  is  more  than  half  an  inch  of  space  between 
vegetables  and  cover,  the  contents  of  one  jar  can  be  used  to  fill  the  rest 
before  the  covers  are  fastened  down.  Put  jars  again  in  boiler  and  boil 
5  minutes  more. 

Most  vegetables  are  injured  in  flavor  and  quality  by  an  excessive 
use  of  salt  for  seasoning  in  the  canning  process.  A  little  salt  is  very 
palatable,  and  its  use  should  be  encouraged,  but  it  is  better  to  add  no 
salt  in  canning  than  to  use  too  much.  It  can  be  added  to  suit  the  taste 
when  canned  goods  are  served. 

CANNING  VEGETABLES 

The  vegetables  most  commonly  used  for  canning  can  be  divided 
into  four  classes : 

1.  VEGETABLE  GREENS,  SUCH  AS  SWISS  CHARDS,  KALE, 
TURNIP  TOPS,  ASPARAGUS,  SPINACH,  BEET  TOPS,  CULTI- 
VATED DANDELION,  MUSTARD  PLANT. 

RECIPE  FOR  CANNING  VEGETABLE  GREENS— Prepare  and  can 
as  soon  as  you  get  them  home.  Sort  and  clean.  Put  in  a  colander; 
set  colander  over  boiling  water,  and  steam  for  15  or  20  minutes.  Re- 
move. Plunge  quickly  into  cold  water.  Cut  in  convenient  lengths. 
Pack  tight  in  jars  and  season  to  taste.  Add  hot  water  to  fill  crevices 
and  a  level  teaspoon  of  salt  to  each  quart  jar.  Place  rubbers  and 
tops  in  position  and  partially  tighten.  Place  jars  in  kettle  and  boil 
gently  for  2  hours.  Remove  from  kettle.  Tighten  covers.  Invert  to 
cool  and  test  for  leakage.  Wrap  in  paper  to  prevent  bleaching,  and  store. 

RECIPE  FOR  CANNING  CABBAGE,  BRUSSELS  SPROUTS  AND 
CAULIFLOWER: 

The  recipe  for  canning  these  vegetables  is  practically  the  same  as 
for  the  above-named  vegetable  greens,  and  the  same  instructions  may 
be  followed. 

Experience  alone  will  teach  the  slight  variations  necessary  in 
amount  of  time  required  for  blanching,  amount  of  seasoning  necessary 
for  the  various  vegetable  greens,  etc. 

2.  ROOT  AND  TUBER  VEGETABLES,  SUCH  AS  CARROTS, 
PARSNIPS,  BEETS,  TURNIPS,  ETC. 

JECIPE  FOR  CANNING  ROOT  AND  TUBER  VEGETABLES— Wash 

thoroughly.      Use    vegetable    brush.      Scald    hi     boiling    hot     water 

109 


CANNING  VEGETABLES 

V 

sufficiently  to  loosen  the  skin.  Plunge  quickly  in  cold  water.  Scrape 
or  pare  to  remove  skin.  Pack  whole  or  cut  in  sections  or  cubes.  Add 
boiling  hot  water  and  one  level  teaspoon  of  salt  to  each  quart  jar. 
Place  rubbers  and  tops  in  position.  Partially  seal,  but  not  tight.  Place 
jars  in  kettle  and  boil  gently  for  2  hours.  Remove  from  kettle.  Tighten 
covers.  Invert  to  cool  and  test  for  leakage.  Wrap  in  paper  to  prevent 
bleaching,  and  store. 

3.  SPECIAL  VEGETABLES.    TOMATOES  AND  CORN. 

RECIPE  FOR  CANNING  TOMATOES— Scald  in  hot  water  enough 
to  loosen  skins.  Plunge  quickly  in  cold  water.  Remove.  Core  and 
skin.  Pack  whole.  Fill  jar  with  whole  tomatoes  only.  Add  one 
level  teaspoon  of  salt  to  each  quart  jar.  Place  rubbers  and  caps 
in  position.  Partially  seal,  but  not  tight.  Boil  gently  for  22  minutes. 
Remove  jars.  Tighten  covers.  Invert  to  cool  and  test  for  leakage. 
Wrap  jars  in  paper  and  store.  An  acidity  that  is  disagreeable  to  the 
taste  is  sometimes  noted  in  canned  tomatoes.  This  may  be  corrected 
by  adding  %  teaspoonful  of  baking-soda  to  a  quart  of  the  canned  toma- 
toes when  cooking  them  for  table  use. 

RECIPE  FOR  CANNING  SWEET  CORN  ON  THE  COB—  Remove 
husks  and  silks.  Place  cobs  in  boiling  water  for  5  to  10  minutes. 
Plunge  quickly  in  cold  water.  Pack  ears,  alternating  butts  and  tips,  in 
half-gallon  glass  jars.  Pour  over  boiling  hot  water  and  add  1  level  tea- 
spoon of  salt  to  each  half-gallon  jar.  Place  rubbers  and  tops  in  position, 
Seal  partially  but  not  tight.  Boil  gently  for  3  hours.  Remove  jars. 
Tighten  covers.  Invert  to  cool  and  test  for  leakage.  Wrap  jars  with 
paper  and  store. 

Note — When  sweet  corn  is  taken  from  jar  for  table  use,  remove  ears 
as  soon  as  jar  is  opened.  Heat  corn,  slightly  buttered,  in  steamer.  Do 
not  allow  ears  to  stand  in  water  or  to  be  boiled  in  water  the  second  time. 

RECIPE  FOR  CANNING  SWEET  CORN  CUT  FROM  COB-Remove 
husks  and  silks.  Place  cobs  in  boiling  hot  water  for  5  to  15  min- 
utes. Plunge  quickly  in  cold  water.  Cut  the  corn  from  the  cob  with 
a  thin,  sharp-bladed  knife.  Pack  corn  in  jar.  Add  one  level  teaspoon 
of  salt  to  each  quart  jar  and  sufficient  hot  water  to  fill.  Place  rubbers 
and  tops  in  position ;  seal  partially,  but  not  tight.  Boil  gently  for  3 
hours ;  set  aside  until  the  next  day ;  then  boil  for  1  hour  more.  Remove 
jars.  Tighten  covers.  Invert  to  cool  and  test  for  leakage.  Wrap  with 
paper  and  store. 

4.  OTHER  VEGETABLES,  SUCH  AS  LIMA  BEANS,  STRING- 
BEANS,  PEAS,  ETC. 

RECIPE  FOR  CANNING— Put  in  boiling  hot  water  for  2  to  5 
minutes.  Remove  and  plunge  quickly  in  cold  water.  Pack  in  jars  until 
full.  Add  boiling  water  to  fill  crevices.  Add  one  level  teaspoon 
of  salt  to  each  quart  jar.  Place  rubbers  and  tops  in  position.  Par- 
tially seal,  but  not  tight.  Boil  gently  for  1  hour;  set  aside  until  the 
next  day  then  boil  for  1  hour  more.  Remove  jars.  Tighten  covers  and 
invert  to  cool.  Wrap  jars  in  paper  and  store. 

110 


HOW  TO  PRESERVE  EGGS  AT  HOME 

As  the  shells  of  eggs  are  porous,  air  and  germs  ean  get  into  the 
eggs  through  the  shell  and  make  them  unfit  to  eat.  No  eggs  are  per- 
fectly clean  when  bought ;  therefore  it  is  best  to  wipe  them  with  a  clean, 
damp  cloth  as  soon  as  you  get  them  home.  Clean  eggs,  kept  cool,  re- 
main for  a  week  or  more  practically  as  good  as  when  laid.  As  hens  lay 
best  in  spring  and  early  summer,  it  is  necessary  to  preserve  the  eggs 
that  are  needed  for  winter  use.  Dealers  use  the  cold-storage  method, 
but  housewives  can  preserve  eggs  at  home  by  using  either  of  the  fol- 
lowing methods : 

1.  BY  COATING  THEM  WITH  WATER  GLASS.     Water  glass 
does  not  cost  much.     You  can  buy  it  at  almost  any  drug  or  department 
store. 

Directions :  Mix  water  glass  with  water,  using  9  parts  of  water  to 
1  part  water  glass.  Put  eggs  in  a  stone  jar  and  pour  water  glass  over 
them,  being  careful  to  see  that  they  are  well  covered.  Keep  the  jar  of 
eggs  in  a  cool  place.  If  you  want  to  boil  eggs  that  have  been  preserved 
in  water  glass  it  will  be  necessary  to  make  a  tiny  pin-hole  in  the  small 
end  of  each  egg  before  putting  them  into  the  boiling  water;  otherwise 
they  will  explode. 

2.  BY   GREASING  THEM.     They   can   be   greased   with   butter, 
any  butter  substitute,  lard  or  in  fact  any  clean  fat. 

Directions:  The  grease  must  be  soft  enough  to  be  applied  with  a 
brush.  Be  careful  to  see  that  the  entire  egg  is  greased.  Then  pack 
the  eggs,  small  end  down,  in  any  wooden  box,  putting  a  strip  of  card- 
board between  each  egg  so  that  the  eggs  do  not  touch  each  other. 
Keep  the  box  of  eggs  in  a  cool  place. 

3.  BY  PACKING  THEM  IN  SAWDUST. 

Directions:  Pack  eggs  in  sawdust,  small  end  down.  Be  sure  that 
each  egg  is  entirely  covered  with  the  sawdust.  You  can  use  any 
wooden  box  to  pack  them  in.  Keep  the  box  of  eggs  in  a  cool  place. 


Ill 


THE  PROBLEM  OF  THE  WORLD 

At  the  present  moment  food  is  the  problem  of  practically  the  entire 
world. 

Because  of  the  European  war  many  countries  have  been  unable  to 
raise  as  much  food  as  they  did  in  previous  years.  Over  forty  million 
men  are  in  the  armies  that  are  fighting.  These  men  are  no  longer  pro- 
ducing; they  are  consuming.  Where  they  have  been  taken  from  fac- 
tories, farm  men  have  taken  their  places  in  the  factories,  and  as  a  result 
labor  on  the  farms  is  very  scarce. 

Our  country  is  called  upon  to  make  good  a  large  part  of  this  food 
shortage.  We  must  do  this  largely  through  saving  the  waste  that  has 
heretofore  existed  in  our  methods  of  using  food.  As  a  people  we  have 
lived  most  extravagantly  in  this  country.  Sooner  or  later  we  will  have 
to  learn  various  economies.  Why  not  learn  some  of  them  now  when, 
by  so  doing,  we  can  benefit  the  entire  world? 

Our  country  as  a  whole  can  do  nothing  on  this  important  question 
without  the  help  of  every  housewife  everywhere.  We  have  prepared 
this  little  pamphlet  in  order  to  help  the  housewife  help  her  country. 
Study  the  suggestions  it  contains  and  put  them  into  use  at  once. 

THE  SOLUTION  OF  THE  FOOD  PROBLEM  LIES  IN  THE 
HANDS  OF  THE  WOMEN  OF  THE  WORLD.  YOU  ARE  ONE 
OF  THOSE  WOMEN.  Respond  gladly  and  at  once  to  the  call  that  is 
being  made  on  you. 

Learn  economy  in  food  matters; 

Learn  what  foods  are  the  most  nourishing,  so  that  you  will  know 
what  food  to  buy ; 

Learn  how  to  cook  it; 

Learn  how  not  to  waste  a  bit  of  it. 

HERE  IS  YOUR  OPPORTUNITY  TO  BE  OF  TREMENDOUS 
SERVICE  NOT  ONLY  TO  YOUR  COUNTRY  BUT  TO  THE 
WORLD. 


It  costs  about  10  cents  to  print  and  distribute  this  pamphlet.  This  Committee  feels  that 
the  poorer  people  of  New  York  City  should  have  this  pamphlet  free  of  charge,  and  it  plans  to 
distribute  as  many  in  this  way  as  its  funds  will  permit.  To  this  end  it  asks  for  contributions 
from  those  who  believe  this  pamphlet  will  be  helpful  and  who  can  afford  to  contribute  to  the 
fund  that  is  being  raised  for  the  above  purpose.  Checks  or  post  office  money  orders  should 
be  made  payable  to  Mayor  Mitchel's  Food  Supply  Committee. 

Those  ordering  this  pamphlet  by  mail  will  please  enclose  10  cents  in  cash  for  each  copy 
ordered.  Do  not  send  stamps. 


MAYOR  MITCHEL'S  FOOD  SUPPLY  COMMITTEE 

Room  2012 
71  Broadway,  New  York  City 


Hints  to  Housewives 


PREPARED  BY 

EXECUTIVE  COMMITTEE 

OF 

MAYOR  MITCHELLS  FOOD  SUPPLY  COMMITTEE 

GEORGE  W.  PERKINS,  Chairman 

JOHN  BUCKLE  CARL  A.  KOELSCH 

WM.  H.  CHILDS  L.  J.  LIPPMANN 

GEORGE  DRESSLER  CYRUS  C.  MILLER 

M.  MAURICE  ECKSTEIN  W.  C.  MUSCHENHEIM 

in  collaboration  with 

THE  DOMESTIC  SCIENCE  DEPARTMENT 

of  the 

Board  of  Education,  of  the  City  of  New  York 

WM.  G.  WILLCOX,  President 


It  costs  about  10   cents  to  print  and  distribute  this  pamphlet.      This   Committee  feels  that 
the  poorer  people  of  New  York  City  should  have  this  pamphlet  free  of  charge,  and  it  plans 
distribute  as  many  in  this  way  as  its  funds  will  permit.      To  this  end  it  asks  for  contribute 
from  those  who  believe  this  pamphlet  will  be  helpful  and  who  can  afford  to  contribute  to 
fund   that  is  being   raised  for  the   above  purpose.      Checks   or  post  office  money   orders   shoulc 
be    made    payable    to    Mayor    Mitchel's    Food    Supply    Committee    and    mailed    to    Room    2012^: 
71    Broadway,    New    York    City. 

Those  ordering  this  pamphlet  by  mail  will  please  enclose   10  cents  in  cash  for  each   copy-: 
ordered.      Do  not   send   stamps. 


Isaac  Goldmann  Company,   Printers,  New  York 


Gaylord  Bros. 

Makers 

Syracuse,  N   Y 

'.Mr.KW.jf  .IMS 


93833 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 
BERKELEY 

Return  to  desk  from  which  borrowed. 
This  book  is  DUE  on  the  last  date  stamped  below. 


MAR  2$  1948 

260ct57Mf 


